# 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
Have all ingredients at room temperature. Preheat oven to 350 degrees F.
6 tablespoons butter
1 cup sugar
Add and beat:
Stir in, then beat well:
1 cup sourdough starter
3/4 cup milk
3 oz. melted semisweet baking chocolate
1 tsp. vanilla
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
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.