King Arthur Chocolate Sourdough Cake Food

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.

SOURDOUGH POPOVERS FROM KING ARTHUR FLOUR

Steps:

• In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
• Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
• Heat a muffin or popover pan in the oven while it's preheating to 450°F.
• Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
• Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
• Remove the popovers from the oven and serve immediately.

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.

GERMAN CHOCOLATE CAKE TOPPING - KING ARTHUR FLOUR

Steps:

• Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
• Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
• Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.

KING ARTHUR BLACKOUT CAKE

Steps:

• To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
• Add the egg and pulse just until the mixture is smooth.
• Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
• Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
• Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.
• Preheat the oven to 350°F Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.
• To make the cake: Whisk together the dry ingredients.
• Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
• Stir in the water; the batter will be thin.
• Pour the batter into the two prepared pans.
• Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
• To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
• Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
• Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
• To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
• Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.
• Top the cake with the filling, spreading it evenly to the edges.
• Center the second layer of cake atop the filling.
• Spread the icing over the top and onto the sides of the cake.
• Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
• Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices - for those times when you HAVE to have a piece of chocolate cake!