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Chocolate Sourdough Cake
Source of Recipe
Sharon Ericson
Recipe Introduction
Okay, on the naughty side, I've been playing with sourdough making cinnamon
rolls, carrot-pineapple-coconut cake and chocolate sourdough cake. I have
to say, they're turned out surprisingly wonderful. *VBG* I think I've
played enough with the chocolate cake recipe so that it is safe to share
this with the list. The in-laws are visiting in two weeks, and the big
issue is always that I don't have enough sugar things around. They usually
end up stopping by Wal-mart before they get here, to load up on a case or
two of "pop" which they must take to bed with them every night. Anyway,
hopefully I'll have some pretend food around, like this cake, for them to
enjoy, and also so that I don't feel like I'm poisoning my family in the
process.
Mix together and let the sponge sit overnight:
2 cups sourdough starter
2 cups milk (I use 50% kefir along with raw goat or cow's milk - 100% kefir
makes it TOO tender)
4 cups flour (I use 50% ground sprouted wheat or spelt or whatever is on
hand, along with 50% King Arthur unbleached)
Cream all together the next day - takes about 2 minutes
1 1/3 cups Moscovado (Original called for 3 cups sugar)
1 cup coconut oil (Original called for 2 cups vegetable oil - since my CO is
still in a solid state, that's the way I use it, not melting down to a
liquid state)
1 ½ tsp salt
2 tsp vanilla
3 tsp baking soda
1 1/3 cup cocoa
Add 1 at a time to the creamed sugar/oil mixture, mixing well between eggs.
Try to incorporate as much air as possible in this process:
2 eggs
Combine the creamed mixture with the sourdough as gently as possible. I use
"stir" on my Kitchen-Aid mixer - no longer than 45-seconds.
I continue to gently fold the mixture with a wooden spoon until well
blended.
This makes enough batter for 3 9-inch pans. Bake at 350F for 40-45
minutes.
The exterior develops a wonderful "crust". The interior has a delicate
crumb, and I don't know if this is a good thing or not for some people, but
had the same texture as a Betty Crocker in-the-box mix.
For frosting, I cream a slab of cream cheese (amount depends on if you're
going all the way to make a 3-layer or freezing 2, as I've done, or only
frosting one layer for a little "snack" cake) with honey and cocoa powder
along with enough milk to soften it a bit. Smooth on top the cake, sprinkle
nuts on top for additional texture.
One of these days, I'll play with Stevia to further cut back on the sugar.
But for now, this will satisfy the birthday party and the MIL and FIL.
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