Sep 26, 2010

268- Sourdough Chocolate Cake

Does the title of this one just knock your socks off? It did mine!

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So, I made you all a promise and I try very hard to keep my blogging promises (real-life promises have a better percentage rate, sorry! I just forget...) to share some more of my new found sourdough recipes with you.

Let's get started! You need to start with the starter (heh, heh, heh). This lovely has been in the fridge for a couple of days and you can see that it has separated. Just stir it back together.

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Measure out 1/2 c starter and mix it with flour, hot water and powdered milk to make the sponge. Cover and let it do its magic for at least 3 hours. See the magic?  See why it is referred to as a sponge?

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Like any self respecting cake we need to cream together the fat, I used Imperial Margarine, (but you could use shortening or butter, just not that low cal stuff) sugar and eggs. I love this part!

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Melt 3 squares of unsweetened baker's chocolate. I remember my first encounter with UNsweetened chocolate... what a sad disappointment! But it's ok here... we add it to the yummy creamed sugar. Try to resist licking the spoon, you will be disappointed too.  (Using a microwave heat in 30 second increments until melted.)

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Add the melted chocolate and vanilla, of course, to the creamed mixture and mix well.  I added my soda, salt and cinnamon here too.

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Now we will add the sponge. Mix gently, yet well. I used slow speed on my mixer this time. The first time I gently folded it in and had a marbled cake.

You will notice that this is a thick batter with a glutonous bread like consistency.  Don't worry, that's the sourdough doing its magic.  Spread in a greased 9 x 13 pan. 

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Bake at 350 degrees F for 30 minutes. Remove from oven and cool before icing.

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OK, now this is where the real beauty starts! I've NEVER had a better chocolate frosting than this in my life. I call it a fudge frosting, you'll see why.  Mix more unsweetened baker's chocolate, butter, salt, half  & half, and powdered sugar in a small saucepan.  Heat to boiling, stirring constantly, until the butter and chocolate are melted.  Pour it into your mixing bowl and allow to cool.

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Beat in another 3 cups of powdered sugar, perhaps a little more, to make it spreading consistency. Look at this! Doesn't it look like fudge? Smooth, satiny...

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delicious... opps! I got some on my finger! What shall I do?

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Spread that fudgy goodness on the cake... it makes my mouth water! I found that this made slightly more frosting than I wanted to use on a sheet cake and you would have plenty to frost and fill a layer cake. But now I have leftover fudge frosting... hmmmm.

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Enjoy this marvelously moist cake. ( I love the cinnamon in the batter. It reminds me of my Mom's Chocolate Raisin Cake...)

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1 1/2 c flour
1 c hot water
1/2 c starter
1/4 c powdered milk

Mix together until smooth. Cover and let ferment for 3 hours.

Cream together:
1/2 c shortening (I used Imperial margarine)
1 c sugar
2 eggs

Mix in:
3 squares unsweetened baker's chocolate, melted
1 tsp vanilla

1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Add sponge and blend well, yet gently.

Pour into a buttered 9 x 13 baking pan. Bake at 350 F for 30 minutes.
Remove and cool before frosting


In a small saucepan combine:

3 squares unsweetened baker's chocolate
1/2 c butter
1/2 c half & half
1/4 tsp salt
2/3 c powdered sugar

Heat to boiling, stirring constantly until butter and chocolate are melted. Pour into mixing bowl and allow to cool.

Beat in:
3 c powdered sugar (perhaps a little more)
Add enough sugar to make a good spreading consistency.

1 comment:

Sarah Elizabeth said...

You're killing me. That looks amazing :)