Best Sourdough Chocolate Cake With Mocha Frosting Recipes

CHOCOLATE MOCHA SOURDOUGH BUNDT CAKE

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.

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.

CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
• Store loosely covered in refrigerator.

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.

SOURDOUGH CHOCOLATE CAKE

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.