Sourdough Chocolate Cranberry Cake Food

SOURDOUGH CHOCOLATE CRANBERRY CAKE

Steps:

• In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.
• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.
• In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce.
• Combine the mixtures together and stir until well blended.
• Pour into a 9x13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.
• Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.
• This cake can also be baked in 2 - 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!

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

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.

CRANBERRY SOURDOUGH MUFFINS WITH STREUSEL TOPPING

Steps:

• Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY SOURDOUGH COFFEE CAKE

Steps:

• In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack 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.