Sourdough FAQ Recipes
Chocolate Sourdough Cake
# From: Roger Campbell 


     Last week I was browsing through a few cookbooks, and saw a recipe
in a copy of 'Joy of Cooking' for Sourdough Chocolate Cake !!  I immediately
decided to try it (chocoholic that I am).  For the first try, I felt I
should follow the recipe as printed, and did so (well, almost;  I did
substitute cake flour for all-purpose flour).   The cake turned out very well,
it rose well, with a good body, not one of those package-cake fluffy
things with the texture of cotton candy !  But it was not tough, either.
All-in-all, a good cake, and the flavor was excellent.  I frosted it
with a chocolate cream cheese-confectioners sugar frosting.   The recipe
follows:

Have all ingredients at room temperature.  Preheat oven to 350 degrees F.

Cream thoroughly:
   6 tablespoons butter
   1 cup sugar
Add and beat:
   2 eggs
Stir in, then beat well:
   1   cup sourdough starter
   3/4 cup milk
   3   oz. melted semisweet baking chocolate
   1   tsp. vanilla
Sift together:
   1 3/4 cups sifted all-purpose flour   ( I used cake flour )
   1     tsp. baking soda
   1/2   tsp. salt
Fold the flour mixture into the batter and stir until smooth.  Pour
   into two greased 1 1/2 inch by 8 inch round cake pans, or one
   9 inch square cake pan ( I used round pans ).  Bake for about 40
   minutes for one square pan, or 25 minutes for two round pans, or
   until a cake tester comes out clean.


       I liked the way the cake turned out, and now I will experiment a
bit.  One thing I want to try, is to substitute cocoa  for the baking
chocolate.

     By the way, I read that Baking -Soda-  when used with an acid
ingredient, will react like baking powder, but the resulting crumb
will be much lighter than that produced with baking powder.  I will
also check this out in my experiments.