Sourdough Chocolate Cake

From: (Stephanie da Silva)

Date: Sat, 10 Jul 1993 13:37:32 GMT

1 cup sourdough starter
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 cup milk
Cocoa Cream Cheese Filling
Sweet Chocolate Glaze

Bring sourdough starter 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
an electric mixer on medium speed for 30 seconds.  Add sugar and 
vanilla; beat till fluffy.  Add eggs, one at a time, beating 1 mintue
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 combined.
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 Cream Cheese
Filling and glaze cake with Sweet Chocolate Glaze.  Drizzle a design
atop with reserved cream cheese icing and top with white chocolate
leaves.  Makes 12 servings.

Cocoa Cream Cheese Filling

1 cup sifted powdered (confectioner's, icing) sugar
1 3-ounce package cream cheese
1/4 teaspoon vanilla
2 tablespoons unsweetened cocoa powder
1/2 cup sifted powdered sugar

In a small mixwer 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 the cooa 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

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 squares (2 ounces) German sweet chocolate, cut up
1 1/2 teaspoons vanilla

In a small saucepan combine the sugar, cornstarch and dash salt.  Stir
in water and chocolate.  Cook; stir till chocolate is melted and
mixture is 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.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.