Receta Irish Cream Chocolate Sourdough Cake
Irish Cream Chocolate Sourdough Cake
~Top O' The Mornin' To Ya~ ~Happy St. Patrick's Day ~ ~Dia Dhuit~
This cake has everything...Chocolate, Sourdough Starter, Irish Cream Liqueur, Cream Cheese Filling, Irish Cream Glaze and Irish Cream Cheese Frosting! Plus a drizzle of Chocolate Syrup! On to the Recipe~
- 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~
Note: This cake can be made without a sourdough starter, find a chocolate cake recipe here: King Arthur Flour
*Note: You will need "fed" sourdough starter to make your cake. Instead of using your starter straight from the fridge and using it immediately you need to feed it before making the cake. The night before you are ready to bake, remove 1 cup of the starter and feed what's left with 1 cup of flour and 1/2 cup water. Let sit overnight at room temperature, and the next morning you'll come back to find it bubbling away. Now it's "fed" and you can start your cake. *Don't forget to feed it again after you remove the portion you need for your cake, before you put it back in the fridge for next time.*
*Note: If you don't have a sourdough starter, you will need to create your own sourdough starter. You can find out how to at any of these wonderful blogs and sites listed below. They also offer dried forms or a moist form of sourdough starter that you can order and start according to pkg. directions. These dried or moist forms are very inexpensive. Once you get your starter going, you will have months to years of bread and baking fun in your future!
King Arthur Flour, Breadtopia, Weekend Bakery, Sourdough home, Take Back the Bread
Recipe will be shared on: Spiked! Challenge