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.

SOURDOUGH CHOCOLATE CAKE

Steps:

• Sift together flour, cocoa, soda, baking powder, and salt.
• Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.

BEST SOURDOUGH CARROT CAKE

Steps:

• Preheat the oven to 350 F. Line a 9 x 13-inch baking pan with parchment paper.
• In a stand mixer fitted with a paddle attachment (a hand held mixer works too), combine the sugar, oil, eggs, sourdough starter, and vanilla. Mix on medium speed for 2 minutes until light yellow and slightly thickened. This will give the cake a little lift.
• In a separate bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture; mix on low speed.
• Wash, peel, and grate the carrots with a box grater (this can be done 1 day in advance, covered and chilled until ready to use). Combine the carrots with 1 tablespoon of flour; mix well. This will prevent them from sinking to the bottom of the cake. Add the carrots to the batter and fold in with a rubber spatula. Pour into the prepared baking pan,
• Bake the cake on the center rack for 40 to 50 minutes, or until a toothpick comes out clean when inserted.
• Cool in the pan for 15 minutes. Remove to a wire rack and cool completely before frosting and decorating with the pastel chocolate eggs.
• In a stand mixer, add the softened mascarpone and cream cheese. Sifted the powdered sugar directly over the bowl. Add the salt. Mix on medium-low speed until wonderfully light and creamy. Taste and add more salt if necessary.

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.

CHOCOLATE SOURDOUGH CAKE

Steps:

• Mix together the starter, water, and flour in a bowl. Cover loosely with plastic wrap and let it sit overnight. (Note: If your starter is very thick, add a bit of extra water so it will mix evenly into the cake mixture.)
• In the morning, preheat the oven to 350 degrees and grease a 9 x 13 inch pan.
• In a small bowl, mix together the cocoa powder, baking soda, and salt. In a large bowl, stir together the eggs, maple syrup, coconut oil, and vanilla extract. Stir the cocoa powder mixture into the egg mixture. Then add the flour mixture that was sitting overnight, and stir to fully combine. (Again, if the starter mixture seems too thick to blend evenly into the chocolate mixture, add a bit of water to it so it will blend in well.)
• Transfer the batter to the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

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.

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

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.