The Sunday Times Newspaper recently held a competition for chocolate cakes. As I have not heard anything back from them I am going to assume I did not win. That does not matter, as this cake is a winner in my eyes. I have to find new and innovative ways to use up the left over fed sourdough I have each weekend. As I bake a cake most weekends I decided to kill two birds with one stone and bake a cake using sourdough starter. The idea for the cake came from my aunt Michelle, who lives in Germany. She told me that her version always rises, and so far, each time I have made this cake it has risen wonderfully. It does not stay fresh for long so I would suggest that if you are going to make this sourdough chocolate cherry cake that you bake it for an occasion, when you are expecting guests. I used frozen cherries as they are sugar free and what I had available at the time. Feel free to use preserved or even fresh cherries when they are in season.
Do you enter baking competitions?
Sourdough Chocolate Cherry Cake
Ingredients:
Method:
Preheat the oven to 180°Celsius
Line an 18cm round baking tin
Cream the butter and the sugar
Add the eggs, sourdough starter, flour, Brandy, baking powder and cocoa powder
Mix until well combined
Fold in the chocolate and turn out into the baking tin
Pop the cherries into the top of the batter, pushing them in to submerge them slightly
Bake for 45 minutes and leave to cool for 15 minutes before turning out onto a wire rack to cool completely
2.2
http://tandysinclair.com/sourdough-chocolate-cherry-cake-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.
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