ONE BOWL SOURDOUGH CHOCOLATE CAKE
A moist and rich chocolate cake using your discarded sourdough starter.
Provided by Katie Shaw
Categories desserts
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 373 kcal, Sugar 38 g, Sodium 213 mg, Fat 18 g, SaturatedFat 10 g, Carbohydrate 55 g, Fiber 3 g, Protein 4 g, Cholesterol 21 mg, ServingSize 1 serving
FARMHOUSE CHOCOLATE CAKE
Make and share this Farmhouse Chocolate Cake recipe from Food.com.
Provided by mommyoffour
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Lightly butter an 8 inch springform pan.
- In a double broiler, melt 4 oz. of the chocolate and 1 stick of butter, cut into small pieces.
- In a medium bowl, blend the flour and 1/2 cup sugar.
- Add eggs and mix well.
- Add the melted chocolate and butter to the bowl and with an electic mixer, beat at high speed for about 5 minutes, until the batter is smooth and forms a ribbon when the beaters are lifted.
- Pour the batter into the prepared pan and bake for 15 to 20 minutes, until the cake is set and a toothpick inserted in the center comes out dry.
- Unmold the cake onto a rack and let cool; it will fall to about half its original height.
- Meanwhile, in a double boiler, melt the remaining 3 oz. chocolate and 1 tsp butter.
- In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
- Continue whisking until smooth and glossy.
- Place sheets of waxed paper under the cake and cooling rack.
- Pour the frosting over the top of the cake, using a metal spatula to spread the frosting evenly over the top and sides.
- After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a criss-cross pattern,.
- Mix the cocoa with the remaining 1 T. sugar and sprinkle it decoratively over the cake before serving.
Nutrition Facts : Calories 370.6, Fat 29.6, SaturatedFat 17.8, Cholesterol 188.9, Sodium 48.8, Carbohydrate 23.3, Fiber 0.4, Sugar 17.6, Protein 4.6
SANDY'S CHOCOLATE CAKE
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 685 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 505mg sodium, Carbohydrate 102g carbohydrate (81g sugars, Fiber 3g fiber), Protein 7g protein.
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