Sourdough Chocolate Cake With Fudge Icing Recipes

SOURDOUGH CHOCOLATE CAKE

Steps:

• Mix the starter, warm milk and flour in a mixing bowl. Cover and allow this mixture to sit for about 2-3 hours. It is ready to use when it starts smelling yeasty and slightly like sour milk.
• Cream together the sugar, vanilla, baking soda, salt, butter and cinnamon until well creamed. Scrape the sides of the bowl as needed.
• Add the eggs, one at a time, beating between each addition.
• Stir in the melted chocolate.
• Add this mixture into the sourdough mixture.
• Use a rubber spatula to mix the ingredients together initially.
• Use hand mixer to continue mixing until the sourdough until completely combined. The sourdough will be sticky and stretchy, so it can be difficult to get fully mixed. But if you don't make sure it is mixed, the cakes will not bake evenly. Beat for at least 1 minute on low speed, scraping the sides of the bowl as needed.
• Preheat the oven to 350º Fahrenheit. Grease with shortening and flour two 9" round cake pans. (or rub with cake release)
• Spoon the batter evenly between the two cake pans.
• Bake for 25-30 minutes or until the cake tests done (toothpick inserted in the center comes out clean).
• Place one cake on a large cake plate. Top with 3/4 cup frosting and spread to the edges.
• Place the second cake on top. Then frost the top and outsides of the cake.
• If you choose to put sprinkles or other toppings on the cake, be sure to do that before the frosting crusts over.
• Store at room temperature in an airtight container.

BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
• In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

SOURDOUGH CHOCOLATE CAKE

Steps:

• Sift together flour, cocoa, soda, baking powder, and salt.
• Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.

BEST CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
• In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.

CHOCOLATE SOURDOUGH CAKE WITH CHOCOLATE FROSTING

Steps:

• Combine the fed starter, milk, and spelt flour in a mixing bowl.
• Cover and let rest at room temperature for 8 hours.
• If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
• Preheat the oven to 350 degrees Fahrenheit.
• Grease (1) 9x13-inch cake pan or (2) 8x9-inch square or circular cake pans with coconut oil. Set aside.
• In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino.
• Mix well.
• Add the eggs and beat well.
• Combine the sourdough mixture with the chocolate mixture.
• Mix gently until smooth.
• Pour into prepared pan(s).
• Bake for 30 to 45 minutes, until a toothpick inserted in the center comes out cleanly.
• Remove from oven and set on a rack to cool.
• Once cool, if cakes are in square or circle pans, tip them out onto a platter.
• Spread frosting (see method below) between layers and on top. If cake is in one rectangular pan, spread frosting on top.
• Serve!
• Combine all frosting ingredients in a blender or food processor. Blend until smooth.
• Frost a completely cooled cake immediately, or chill until ready to frost. Simply let it come back to room temperature before frosting.

ONE BOWL SOURDOUGH CHOCOLATE CAKE

Steps:

• Prep oven and pan. Preheat the oven to 350 degrees with the rack in the center. Prepare a 9 x 13 pan with cooking spray.
• Mix dry ingredients. In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
• Add wet ingredients. Add the vegetable oil, eggs, vanilla, sour cream, and sourdough starter. Stir to form a thick batter. Pour in the cup of boiling water and stir well until a smooth batter forms.
• Bake. Pour into prepared baking pan and bake for 35-45 minutes, until a toothpick inserted into the center comes out clean, or with only a few crumbs. (The top may crack.)
• Cool. Cover cake with a clean tea towel and allow it to cool directly in the pan. Cool completely before frosting.
• Frost and serve. To make the frosting, combine the melted butter and cocoa in a large mixing bowl. Add the powdered sugar and milk, alternating with each other, and beat with an electric mixer until a smooth frosting forms. Frost the cake and serve directly out of the pan.

EASY CHOCOLATE FUDGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

SOURDOUGH CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy.
• Add the eggs one at a time, beating well after each addition.
• Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
• Pour the batter into the prepared pan.
• Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
• Remove the cake from the oven, and cool on a rack while you make the icing.
• Sift the confectioners' sugar into a large mixing bowl, and set it aside.
• In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
• Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
• Pour the warm frosting over the cake.
• Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
• Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.).
• If desired sprinkle chopped nuts on top.