One Bowl Sourdough Chocolate Cake Food

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.

ONE-BOWL CHOCOLATE CAKE BATTER

Steps:

• Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
• Turn this one-bowl chocolate cake batter into three different desserts.
• Layer Cake:
• Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
• Divide the batter between the pans; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
• Sheet Cake:
• Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
• Pour the batter into the pan; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
• Cupcakes:
• Line 30 muffin cups with paper liners.
• Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

SOURDOUGH CHOCOLATE CAKE

Steps:

• Prepare chocolate mixture by placing chocolate in a small pan and adding hot water.
• Bring to a boil, stirring constantly.
• Add baking soda and mix-- mixture will foam.
• Cool mixture to lukewarm.
• Meanwhile, cream together butter and sugar until fluffy.
• Add eggs one at a time and beat well after each addition.
• Add vanilla and the cooled chocolate mixture.
• Add nuts, flour, salt and sourdough starter.
• Mix well and pour batter into a greased and floured 9x13 inch baking pan.
• Let set in a warm place for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake 35 to 40 minutes, or until a pick comes out clean.