Chocolate Sourdough Cake x 2
Source of Recipe
dawn_dodge (EDC)
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6439.5 1) Chocolate Friendship Cake:
6 tablespoons butter
1 cup sugar
2 eggs
1 cup sourdough starter
3/4 cup milk
3 oz. melted semisweet baking chocolate
1 tsp. vanilla
1 3/4 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. Salt
Have all ingredients at room temperature. Preheat oven to 350 degrees F. Cream thoroughly butter and sugar, then add eggs. Beat till fluffy. Add starter, milk, chocolate, and vanilla and beat well. Sift flour, baking soda, and salt together and stir into batter.
Fold the flour mixture into the batter and stir until smooth. Pour into two greased 1 1/2 inch by 8 inch round cake pans, or one 9 inch square cake pan ( I used round pans ). Bake for about 40 minutes for one square pan, or 25 minutes for two round pans, or until a cake tester comes out clean.
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2) Sourdough Chocolate Cake (more involved!)
1 cup sourdough starter
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 cup milk
Cocoa Cream Cheese Filling* Sweet Chocolate Glaze**
Bring sourdough starter to room temperature. Grease and flour two 9 x 1 1/2-inch round cake pans; set aside. Stir together the flour, baking soda, cinnamon, and salt. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating 1 minute after each addition. Beat in the melted chocolate.
Combine the sourdough starter and milk. Add dry ingredients and milk mixture alternately to beaten mixture beating till well combined. Turn the batter into prepared pans. Bake in a 350F oven about 30 minutes or till done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly on wire racks. Fill with Cocoa Cream Cheese Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design on top with reserved cream cheese icing and top with white chocolate garnish/curls. Makes 12 servings.
*Cocoa Cream Cheese Filling
1 cup sifted powdered (confectioner's, icing) sugar
1 3-ounce package cream cheese
1/4 teaspoon vanilla
Milk
2 tablespoons unsweetened cocoa powder
1/2 cup sifted powdered sugar
In a small mixer bowl beat together the 1 cup powdered sugar and cream cheese till fluffy. Beat in the vanilla. If necessary, beat in enough milk (about 2 teaspoons) to make of pouring consistency. Reserve 1/4 cup of the mixture and set aside to decorate the top of the cake. Stir the cocoa powder into the remaining mixture in the bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the cocoa mixture to spread between cake layers. Makes 2/3 cup filling.
**Sweet Chocolate Glaze
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 squares (2 ounces) German sweet chocolate, cut up
1 1/2 teaspoons vanilla
In a small saucepan combine the sugar, cornstarch and dash salt. Stir in water and chocolate. Cook; stir till chocolate is melted and mixture is thickened. Cook; stir 2 minutes more. Remove from heat and stir in vanilla.
Cover surface with clear plastic wrap or waxed paper. Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency. Spread glaze over top and sides of cake. Chill cake till set. Makes 1 1/2 cups glaze.
Generic Sourdough Starter:
1 pkg. active dry yeast
2 cups lukewarm water - 85F
2 cups all-purpose flour
Combine ingredients in a large crock or wide-mouth glass jar big enough for about double the amount of ingredients - it will expand a LOT. Stir with a wooden spoon until well mixed; cover with cheesecloth secured with a rubberband and allow to stand at room temperature or higher (about 85F is best) for several days, stirring it down once each day. Even if a crust forms on top, stir that down also. After a few days it will begin to bubble up and smell very yeasty and sour - that's when it's done!
Use it right away or store it in the refrigerator until you're ready to bake.
To replenish the starter if you don't use it every week, you need to discard all but one cup of it, which you then add to another one cup of flour and one cup of water and let it stand at room temperature overnight before refrigerating it again.
This can be used in any recipe calling for sourdough starter.
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