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Name: Sourdough Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1 cup Sourdough starter; 2 cups All purpose flour; 1 1/2 tsp Baking soda; 1 tsp Ground Cinnamon; 1/2 tsp Salt; 1/2 cup Butter; 1 1/4 cups Sugar; 1 tsp Vanilla; 2 Eggs; 3 squares Unsweetened chocolate melted & cooled; 1 cup Milk; 1 cup Powdered sugar sifted; 1 3 oz. Cream cheese; 1/4 tsp Vanilla; 2 tsp Milk; 2 tbsp Unsweetened cocoa powder; 1/2 cup Powdered sugar sifted; 3/4 cup Sugar; 2 tbsp Corn starch; 1 cup Water; 2 squares German sweet chocolate cut up; 1 1/2 tsp Vanilla

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INGREDIENTS

1 cup Sourdough starter
2 cups All purpose flour
1 1/2 tsp Baking soda
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 cup Butter
1 1/4 cups Sugar
1 tsp Vanilla
2 Eggs
3 squares Unsweetened chocolate ; melted & cooled
1 cup Milk
1 cup Powdered sugar ; sifted
1 3 oz. Cream cheese
1/4 tsp Vanilla
2 tsp Milk
2 tbsp Unsweetened cocoa powder
1/2 cup Powdered sugar ; sifted
3/4 cup Sugar
2 tbsp Corn starch
1 cup Water
2 squares German sweet chocolate ; cut up
1 1/2 tsp Vanilla

Servings

INSTRUCTIONS

Bring sourdough started to room temperature. Grease and flour two 9 x 1 1/2 inch round cake pans; set aside. Stir together the flour, baking soda, cinnamon, and salt. In a large bowl beat the butter with and electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating 1 minute after each addition. Beat in the melted chocolate.

Combine the sourdough starter and milk. Add dry ingredients and milk mixture alternately to beaten mixture beating till well combines. Turn the batter into prepared pans. Bake in a 350F oven about 30 minutes or till done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly on wire racks. Fill with Cocoa Creme Cheese Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design atop with reserved cream cheese icing and top with white chocolate leaves.

COCOA CREAM CHEESE FILLING:

In a small mixer bowl beat together the 1 cup powdered sugar and cream cheese till fluffy. Beat in the vanilla. If necessary, beat in enough milk (about 2 teaspoons) to make of pouring consistency. Reserve 1/4 cup of the mixture and set aside to decorate the top of the cake. Stir in cocoa powder into the remaining mixture in the bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the cocoa mixture to spread between cake layers. Makes 2/3 cup filling; 1/4 cup icing.

SWEET CHOCOLATE GLAZE:

In a small saucepan combine the sugar, cornstarch and dash salt. Stir in water and chocolate. Cook; stir till chocolate is melted and mixture thickened. Cook; stir 2 minutes more. Remove from heat; stir in vanilla.

Cover surface with clear plastic wrap or waxed paper. Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency. Spread glaze over top and sides of cake. Chill cake till set. Makes 1 1/2 cups glaze.

NOTES

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Sourdough Chocolate Cake

1 cup Sourdough starter
2 cups All purpose flour
1 1/2 tsp Baking soda
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 cup Butter
1 1/4 cups Sugar
1 tsp Vanilla
2 Eggs
3 squares Unsweetened chocolate melted & cooled
1 cup Milk
1 cup Powdered sugar sifted
1 3 oz. Cream cheese
1/4 tsp Vanilla
2 tsp Milk
2 tbsp Unsweetened cocoa powder
1/2 cup Powdered sugar sifted
3/4 cup Sugar
2 tbsp Corn starch
1 cup Water
2 squares German sweet chocolate cut up
1 1/2 tsp Vanilla

Bring sourdough started to room temperature.  Grease and flour two 9 x 1 1/2 inch round cake pans; set aside.  Stir together the flour, baking soda, cinnamon, and salt.  In a large bowl beat the butter with and electric mixer on medium speed for 30 seconds.  Add sugar and vanilla; beat till fluffy.  Add eggs, one at a time, beating 1 minute after each addition.  Beat in the melted chocolate.

Combine the sourdough starter and milk.  Add dry ingredients and milk mixture alternately to beaten mixture beating till well combines.  Turn the batter into prepared pans.  Bake in a 350F oven about 30 minutes or till done.  Cool 10 minutes on wire racks.  Remove from pans; cool thoroughly on wire racks.  Fill with Cocoa Creme Cheese Filling and glaze cake with Sweet Chocolate Glaze.  Drizzle a design atop with reserved cream cheese icing and top with white chocolate leaves.

COCOA CREAM CHEESE FILLING:

In a small mixer bowl beat together the 1 cup powdered sugar and cream cheese till fluffy.  Beat in the vanilla.  If necessary, beat in enough milk (about 2 teaspoons) to make of pouring consistency.  Reserve 1/4 cup of the mixture and set aside to decorate the top of the cake.  Stir in cocoa powder into the remaining mixture in the bowl.  Add the 1/3 cup powdered sugar and beat till smooth.  Use the cocoa mixture to spread between cake layers.  Makes 2/3 cup filling; 1/4 cup icing.

SWEET CHOCOLATE GLAZE:

In a small saucepan combine the sugar, cornstarch and dash salt.  Stir in water and chocolate.  Cook; stir till chocolate is melted and mixture thickened.  Cook; stir 2 minutes more.  Remove from heat; stir in vanilla.

Cover surface with clear plastic wrap or waxed paper.  Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency.  Spread glaze over top and sides of cake.  Chill cake till set.  Makes 1 1/2 cups glaze.

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Nutrition

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Serving Size: 1 Serving (351g)
Recipe Makes: 12 Servings

Calories: 1054
Calories from Fat: 428 (41%)

Amt Per Serving		% DV

	Total Fat 47.6g	63 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 14.6g
	Polyunsanturated Fat 1.9g
Cholesterol 146.3mg		45 %
Sodium 15686.2mg		541 %
Potassium 2220.2mg		58 %
Total Carbohydrate 126.6g		37 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 119.1g
Protein 45.5g		65 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1054

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