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Sourdough Chocolate Cake

Full on chocolate cake vs chocolate cake. I thought the top version's icing was a little too sweet. The Sous Chef preferred this one, but I preferred the bottom one. The Sous is not a fan of cream cheese so that might have been the problem with the bottom one for him. With that being said, I wouldn't turn either down.

Sourdough Chocolate Cake (adapted from King Arthur Flour)

1/2 c sourdough starter
1/4 c water
1/2 c flour

1 c milk
1 c flour
1 1/2 c sugar
1 c canola oil
2 t vanilla
1 t chocolate extract (optional)
1 t salt
1 1/2 t baking soda
3/4 c cocoa
1 t espresso powder
2 eggs
1 1/2 c chocolate chips (optional)

Icing (Option 1)
6 c confectioners' sugar
3/4 c butter
1/2 c buttermilk
1T espresso powder
1t cinnamon
1 t vanilla
1 t chocolate extract
3T cocoa
1 T hot water

Icing (Option 2)
8 oz cream cheese
1 c confectioners' sugar
1/4 cocoa powder
2 t vanilla
1 t chocolate extract
2 c heavy cream

1/3 c chocolate chips
1 T milk
1 T corn syrup

Combine starter, water, and flour in a 4 c measuring cup or a bowl. Stir until combined. Add milk and flour. Set aside for 2-3 hours. It will expand but not bubble like the usual sourdough feed.

In a separate bowl combine sugar oil, vanilla, chocolate extract, salt, baking. soda, cocoa, and espresso powder. It will look grainy. Add eggs one at a time beating well after each addition. Gently combine the flour mixture and chocolate mixture. It will look like it will not combine and you will have serious doubts whether this recipe will work - but have faith. If using chocolate chips, stir in. Pour into a greased 13x9 pan and bake at 350 for 30-40 minutes. Toothpick should come out clean. Set aside to cool.

Icing Option 1:
Sift confectioners' sugar into mixer bowl. Set aside. Melt butter in a saucepan. Add buttermilk. Dissolve espresso powder in the hot water and add to pan. Bring just to boil. Remove from heat, add cinnamon, vanilla, cocoa powder and chocolate extract. Pour liquid over confectioners' sugar and beat until smooth. Immediately pour over cake - it might need a little help spreading.
Still crap at that drizzle thing and not getting better...
Icing Option 2:
Beat cream cheese in mixer until very creamy.  Sift together confectioners' sugar and cocoa. Gradually add to cream cheese. Add vanilla and chocolate extract. Gradually pour in heavy cream. Mix until the consistency of whipped cream. Refrigerate and then frost cooled cake.

Melt chocolate chips, milk, and corn syrup for 10 second bursts in the microwave until melted. Stir until smooth. Drizzle with a fork over the cake.

I did not use the drizzle on the Icing Option 2 since I'm drizzle-challenged but I think it would work for those not thus challenged.  Now this may look like a lot of steps but trust me it is not.

The cake is super moist. I think it is an interesting way to get some of that sourness in a cake without using sour cream or buttermilk. Besides I always feel so wasteful when I haven't baked any sourdough bread and just discard some starter for the feed. Why not make chocolate cake - options are a good thing.

The second go round I decided to add the chocolate chips because why not? I think both versions came out great so if you need that extra chocolate fix, go for the chocolate chips. If not, then leave them out and you still have a really decent cake. So which version did you prefer??


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