Bake-a-thon 2015: Day 13
Bake of the day: Sourdough Chocolate Cake
I made this cake twice — first time for my cousins birthday, but I couldn’t take pictures and second time to take pictures and enjoy it again. The cake doesn’t have any tell tale sign taste of sourdough and everybody liked it a lot. It is a very moist and chocolaty cake that needs just a little bit of planning.
The cake is topped with a fudge like coffee icing that is a great counterpoint to the chocolate, both in flavor and appearance. My chocolate drizzle looks a little sloppy but that didn’t take way from the taste of the cake.
The sun has been playing a little hooky for the past few days and taking pictures has become almost impossible. I made the cake yesterday but with the cloudy weather couldn’t take the photos, I took the cake to my cousin’s for dinner and brought back leftovers to take pictures today. With all the moving, the frosting melted and looks messy, but it tasted delicious though.
Recipe from King Arthur Flour:
Sourdough Chocolate Cake
- 1 cup Sourdough ' Fed'
- 2 cups All purpose flour
- 1 cup Milk (whole, 2%, evaporated -- I used unsweetened almond milk)
- 1 cup Oil (vegetable or canola)
- 11/4 cups Sugar
- 1 tsp Salt
- 11/2 tsps Baking Soda
- ¾ cup cocoa Unsweetened Baking
- 1 tsp espresso Instant powder (optional)
- 2 Eggs Large (I used 2tbsp egg replacer whisked in 6tbsp water)
- 2 tsps Vanilla extract
- Combine the 'fed' starter, milk and flour in a large mixing bowl. Cover and rest at room temperature for 2~3 hours. It will be slightly bubble and expand just a little bit.
- Preheat the oven to 350°F. Lightly grease a 9"x13" baking pan.
- In a separate bowl, beat together the sugar, oil, salt, baking soda, cocoa, espresso powder and vanilla extract.
- Add eggs, one at a time (or the egg replacer mixture) and beat well until combined.
- Gently add the chocolate mixture into the starter-flour-milk mixture and stir until smooth. It will be a little gloppy at first but will smooth out eventually.
- Pour the batter into the prepared pan.
- Bake the cake for 30~40 minutes or until a cake tester inserted into the center comes out clean.
- Remove the cake from the oven and set it on a wire rack to cool.