Chocolate Sourdough Cake With Chocolate Frosting Food

SOURDOUGH CHOCOLATE CAKE

Steps:

• Preheat the oven to 180°C (356°F) and grease and line two 8-inch round cake pans.
• In a large bowl, mix together the flour, cocoa powder, salt, baking powder, and baking soda. Set it aside.
• In a separate bowl, whisk together the sourdough starter, eggs, vanilla, oil, milk, and sugars.
• Pour the wet mixture into the flour mixture and fold gently for a minute before pouring over the hot coffee.
• Mix briskly together but don't over mix.
• Pour into the prepared cake pans and bake for 25-30 minutes until a skewer inserted into the cakes comes out clean.
• In a bowl of a stand mixer fitted with a whisk, beat the butter until light and creamy.
• Carefully add in half the powdered sugar and cocoa powder and beat on low speed until combined. The cocoa powder will puff up so take care! Add in the remaining powdered sugar.
• Once incorporated, beat on high for 5 minutes and add in 2-3 tablespoons of milk or cream as needed until it is light, creamy, and spreadable.
• In a small saucepan, heat the cream until just simmering. Take it off the heat and add the chopped chocolate.
• Leave it to sit for 5 minutes, then stir until it is glossy and all the chocolate has melted. Let it cool down until it has thickened a bit before pouring on the cake.

SOURDOUGH CHOCOLATE CAKE

Steps:

• Mix the starter, warm milk and flour in a mixing bowl. Cover and allow this mixture to sit for about 2-3 hours. It is ready to use when it starts smelling yeasty and slightly like sour milk.
• Cream together the sugar, vanilla, baking soda, salt, butter and cinnamon until well creamed. Scrape the sides of the bowl as needed.
• Add the eggs, one at a time, beating between each addition.
• Stir in the melted chocolate.
• Add this mixture into the sourdough mixture.
• Use a rubber spatula to mix the ingredients together initially.
• Use hand mixer to continue mixing until the sourdough until completely combined. The sourdough will be sticky and stretchy, so it can be difficult to get fully mixed. But if you don't make sure it is mixed, the cakes will not bake evenly. Beat for at least 1 minute on low speed, scraping the sides of the bowl as needed.
• Preheat the oven to 350º Fahrenheit. Grease with shortening and flour two 9" round cake pans. (or rub with cake release)
• Spoon the batter evenly between the two cake pans.
• Bake for 25-30 minutes or until the cake tests done (toothpick inserted in the center comes out clean).
• Place one cake on a large cake plate. Top with 3/4 cup frosting and spread to the edges.
• Place the second cake on top. Then frost the top and outsides of the cake.
• If you choose to put sprinkles or other toppings on the cake, be sure to do that before the frosting crusts over.
• Store at room temperature in an airtight container.

CHOCOLATE SOURDOUGH CAKE WITH CHOCOLATE FROSTING

Steps:

• Combine the fed starter, milk, and spelt flour in a mixing bowl.
• Cover and let rest at room temperature for 8 hours.
• If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
• Preheat the oven to 350 degrees Fahrenheit.
• Grease (1) 9x13-inch cake pan or (2) 8x9-inch square or circular cake pans with coconut oil. Set aside.
• In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino.
• Mix well.
• Add the eggs and beat well.
• Combine the sourdough mixture with the chocolate mixture.
• Mix gently until smooth.
• Pour into prepared pan(s).
• Bake for 30 to 45 minutes, until a toothpick inserted in the center comes out cleanly.
• Remove from oven and set on a rack to cool.
• Once cool, if cakes are in square or circle pans, tip them out onto a platter.
• Spread frosting (see method below) between layers and on top. If cake is in one rectangular pan, spread frosting on top.
• Serve!
• Combine all frosting ingredients in a blender or food processor. Blend until smooth.
• Frost a completely cooled cake immediately, or chill until ready to frost. Simply let it come back to room temperature before frosting.

ONE BOWL SOURDOUGH CHOCOLATE CAKE

Steps:

• Prep oven and pan. Preheat the oven to 350 degrees with the rack in the center. Prepare a 9 x 13 pan with cooking spray.
• Mix dry ingredients. In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
• Add wet ingredients. Add the vegetable oil, eggs, vanilla, sour cream, and sourdough starter. Stir to form a thick batter. Pour in the cup of boiling water and stir well until a smooth batter forms.
• Bake. Pour into prepared baking pan and bake for 35-45 minutes, until a toothpick inserted into the center comes out clean, or with only a few crumbs. (The top may crack.)
• Cool. Cover cake with a clean tea towel and allow it to cool directly in the pan. Cool completely before frosting.
• Frost and serve. To make the frosting, combine the melted butter and cocoa in a large mixing bowl. Add the powdered sugar and milk, alternating with each other, and beat with an electric mixer until a smooth frosting forms. Frost the cake and serve directly out of the pan.

SOURDOUGH CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy.
• Add the eggs one at a time, beating well after each addition.
• Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
• Pour the batter into the prepared pan.
• Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
• Remove the cake from the oven, and cool on a rack while you make the icing.
• Sift the confectioners' sugar into a large mixing bowl, and set it aside.
• In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
• Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
• Pour the warm frosting over the cake.
• Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
• Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.).
• If desired sprinkle chopped nuts on top.