Chocolate cake. Of course. When I think of one, I naturally think of the other.
Enter this recipe from (where else?) www.allrecipes.com: Sourdough Chocolate Cake. It was a decent enough jumping-off place. The end result was a bit dry, and reading through the comments included with the recipe, I discovered certain substitutions that would render a moister cake...I sure wish I'd read the reviews before baking.
But, then, it occurs to me, I have a perfectly good chocolate cake recipe. An awesome one, in fact. I found it on the back of a container of Hershey's baking cocoa (but for you, it's here). The only thing missing is sourdough...but why couldn't I substitute the sourdough for the 1 cup of milk?
Provocative question indeed. As soon as the dry cake is eaten, I'll experiment!
|Despite being on the dry side, cake is cake...and therefore will get eaten at our house!|
You'll notice I don't overdo the frosting. A thin layer is good enough for me. A wonderful chocolate frosting recipe exists on the same page as the Hershey's cake recipe.
Alternate uses for sourdough starter shall continue!