CHOCOLATE MOCHA SOURDOUGH BUNDT CAKE
This easy sourdough chocolate cake is a delicious way to use your sourdough starter. Dense and rich, with a slight sourdough tang, this mocha chocolate cake is a great sourdough recipe.
Provided by Jenni
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 Fand prepare the bundt pan with butter and flour.
- In a large mixing bowl, combine the butter and sugar with a fork until combined.
- Add the eggs, one at a time, and whisk until combined.
- Whisk in the vanilla extract.
- Add the flour, brewed coffee, cocoa powder, vegetable oil, baking powder, baking soda, and sourdough starter to the bowl.
- Whisk until combined.
- Pour into the prepared bundt pan.
- Bake for 35 minutes, or until a toothpick inserted inside comes out clean.
- Cool in the pan for 10 minutes, and then turn out onto a cooling rack.
- Place the chopped chocolate, the corn syrup, and a pinch of salt in a medium bowl.
- Place the heavy cream and the sugar into a small saucepan and heat on a skillet until just hot enough to melt the sugar. Make srue you stir occassionally.
- Pour the hot milk and sugar mixture over the chocoalte.
- Whisk until it is smooth.
- Drizzle over the cooled cake.
Nutrition Facts : Calories 423 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 272 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
SOURDOUGH CHOCOLATE CAKE
This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.
Provided by Sally
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 33.5 g, Cholesterol 31.1 mg, Fat 9.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 211.3 mg, Sugar 19 g
CHOCOLATE MOCHA CAKE I
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
- Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
- Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g
SOURDOUGH CHOCOLATE CAKE WITH MOCHA FROSTING
Another way to use your sourdough starter. Don't worry it won't have a sour taste, just a rich chocolate flavor! Found this recipe on King Arthur's site. Time indicated does not include proofing time for the starter. Note: Because starters vary in thickness, the amount of flour and milk may vary slightly.
Provided by Galley Wench
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 19
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.
Nutrition Facts : Calories 8867, Fat 403.2, SaturatedFat 139.9, Cholesterol 769.5, Sodium 5856.2, Carbohydrate 1317.4, Fiber 31.5, Sugar 1060.7, Protein 67.2
CHOCOLATE POTATO CAKE WITH MOCHA FROSTING
This recipe for delicious and penny-pinching cake has been handed down for generations in the family. Don't be surprised when members of your family ask for an extra piece.-Charlotte Cleveland, Hobbs, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. , In a small bowl, beat the frosting ingredients until smooth. Frost cake.
Nutrition Facts : Calories 431 calories, Fat 18g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE PARTY CAKE WITH MOCHA RUM ICING
This moist cake is so delicious with its luscious coffee-flavored icing. Guests usually ask for the recipe. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired.
Nutrition Facts : Calories 384 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 405mg sodium, Carbohydrate 67g carbohydrate (46g sugars, Fiber 3g fiber), Protein 5g protein.
SOURDOUGH CHOCOLATE CAKE
Make and share this Sourdough Chocolate Cake recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Prepare chocolate mixture by placing chocolate in a small pan and adding hot water.
- Bring to a boil, stirring constantly.
- Add baking soda and mix-- mixture will foam.
- Cool mixture to lukewarm.
- Meanwhile, cream together butter and sugar until fluffy.
- Add eggs one at a time and beat well after each addition.
- Add vanilla and the cooled chocolate mixture.
- Add nuts, flour, salt and sourdough starter.
- Mix well and pour batter into a greased and floured 9x13 inch baking pan.
- Let set in a warm place for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake 35 to 40 minutes, or until a pick comes out clean.
Nutrition Facts : Calories 370.6, Fat 22.4, SaturatedFat 11.3, Cholesterol 88.9, Sodium 408.1, Carbohydrate 41, Fiber 2.4, Sugar 27.4, Protein 5.7
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