Рецепт Chocolate Sourdough Cake
Chocolate Sourdough Cake
This month I participated in 3 challenges, 3 days in a row! 1. Spiked! Challenge~ this challenge was to use Irish Cream Liqueur in our recipe. 2. Get Your Chef on~ this challenge was to use Beer in our recipe and 3. Sourdough Surprise~ this month our challenge was to make a Cake with our Sourdough Starter!
For the GYCO challenge: I made Chili Dogs with beer featured in the meat sauce. Something I have been making for many years! To see all the recipes for this challenge check out: Get Your Chef On
For the Spiked! Challenge and Sourdough Surprises Challenge, I decided to combine the two and came up with Irish Cream Chocolate Sourdough Cake! This cake turned out fantastic~ To see all the recipes for the Spiked! Challenge check out: Spiked! Challenge *Note: This is the same recipe I posted for the Spiked! Challenge:) To learn more about Sourdough Challenge check out Sourdough Surprises
- Irish Cream Chocolate Sourdough Cake:
- 1 cup "Fed" sourdough starter
- 3/4 cup milk (whole or 2 %)
- 2 cups flour
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 1 t vanilla extract
- 1 t salt
- 1 1/2 t baking soda
- 3/4 cup unsweetened cocoa powder (not dutch process)
- 1 T brewed coffee, cold
- 1/4 cup Irish Cream Liqueur
- 2 eggs
- Cream Cheese Filling:
- 1/4 cup sugar
- 1- 8 oz. pkg. cream cheese, softened
- 1 egg
- 1 T Irish Cream Liqueur
- Irish Cream Glaze:
- 1 cup confectioners' sugar
- 3 T Irish Cream Liqueur
- Irish Cream Cheese Frosting:
- 4 oz cream cheese, room temperature
- 1 cup confectioners sugar
- 3 T Irish Cream Liqueur
- Chocolate Syrup
1. In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours. The mixture will expand slightly.
2. Preheat oven to 350º Grease and flour 12-cup Bundt pan, set aside.
3. Filling: Combine all filling ingredients in a small bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
4. Cake: In a bowl of a stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder. Beat on low speed to combine, the batter will be grainy. Add the eggs, one at a time, beating well after each addition. Add the coffee and Irish Cream Liqueur. Beat until combined. Add the starter mixture to the batter and beat on low until incorporated. This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.
Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter. Bake for 55-65 minutes or until toothpick inserted in the center comes out clean.Transfer pan to a wire rack, cool on rack for 15 mins. Turn cake out, removing carefully from pan. Cool completely on wire rack.
5. Irish Cream Glaze: In a small bowl combine confectioners' sugar and 3 T Irish Cream Liqueur, whisk until smooth. Drizzle over cooled cake. Let set for 1 hour
6. Irish Cream Cheese Frosting: Beat cream cheese until light. Add confectioners sugar and Irish cream liqueur; beat until smooth. Spread over cake. Drizzle with Chocolate Syrup~