"You got your chocolate in my sourdough!"
Jan. 23rd, 2008 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Sourdough Cake
1 cup sourdough starter
1 cup milk (I used leftover buttermilk)
2 cups white flour
1 1/2 cups sugar
1 cup vegetable oil (I used about 1/2)
2 tsp vanilla (I used more)
1 tsp salt
1 1/2 tsp baking soda
3/4 cup cocoa powder
2 eggses
Combine starter, milk, and flour. Let the sponge work for 2-3 hours in a warm place, until bubbly.
Heat oven to 350. In another bowl, cream sugar, oil, salt, vanilla, baking soda, and cocoa. Add the eggses, one at a time, beating well after each. Incorporate as much air as possible in this process. Combine the mixture with the sourdough, as gently as possible but fully blended.
Grease two 9" cake pans, divide cake batter between them and bake for 45 minutes, until done by the toothpick test. Let rest for 5 minutes and then remove from pans and cool on a wire rack.
What worked: The starter gave this a nice tang that kept it from being too sweet. Also, the cakes rose more than I expected - they were right at the tops of the pans after baking. And the Magicake strips really do work; the cakes were nearly flat on the top.
What didn't: My sponge was a bit more solid than it ideally should have been (I think the starter was a bit thicker than the recipe envisioned). This made it difficult to blend completely, and there were little bits of separate baked sourdough in the cake.
Will I make it again? I don't make that many cakes, but sure.
1 cup sourdough starter
1 cup milk (I used leftover buttermilk)
2 cups white flour
1 1/2 cups sugar
1 cup vegetable oil (I used about 1/2)
2 tsp vanilla (I used more)
1 tsp salt
1 1/2 tsp baking soda
3/4 cup cocoa powder
2 eggses
Combine starter, milk, and flour. Let the sponge work for 2-3 hours in a warm place, until bubbly.
Heat oven to 350. In another bowl, cream sugar, oil, salt, vanilla, baking soda, and cocoa. Add the eggses, one at a time, beating well after each. Incorporate as much air as possible in this process. Combine the mixture with the sourdough, as gently as possible but fully blended.
Grease two 9" cake pans, divide cake batter between them and bake for 45 minutes, until done by the toothpick test. Let rest for 5 minutes and then remove from pans and cool on a wire rack.
What worked: The starter gave this a nice tang that kept it from being too sweet. Also, the cakes rose more than I expected - they were right at the tops of the pans after baking. And the Magicake strips really do work; the cakes were nearly flat on the top.
What didn't: My sponge was a bit more solid than it ideally should have been (I think the starter was a bit thicker than the recipe envisioned). This made it difficult to blend completely, and there were little bits of separate baked sourdough in the cake.
Will I make it again? I don't make that many cakes, but sure.
