Sourdough Chocolate Cranberry Cake

Sourdough Chocolate Cranberry Cake

7

"A prize winning chocolate cranberry cake made with a sourdough starter."
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Ingredients

servings 164 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.
  3. In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce.
  4. Combine the mixtures together and stir until well blended.
  5. Pour into a 9x13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.
  6. Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.
  7. This cake can also be baked in 2 - 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!

Reviews

7
  1. 7 Ratings

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Most helpful positive review

This cake has made my family adicted to it. First of all when they were hungry I was offering them this cake because everyday they eat the same thing and are picky picky children. Suddenly they ...

Most helpful critical review

I'm very sad to tell you this recipe flopped. My starter has worked for me really well, so I don't think it's the starter. Recipe called for baking cake 30-35 minutes. I baked it 35 minutes, ...

I'm very sad to tell you this recipe flopped. My starter has worked for me really well, so I don't think it's the starter. Recipe called for baking cake 30-35 minutes. I baked it 35 minutes, ...

This cake has made my family adicted to it. First of all when they were hungry I was offering them this cake because everyday they eat the same thing and are picky picky children. Suddenly they ...

Have baked this recipe twice for my wife's co-workers and they still want more. It's a great icebreaker and a great recipe. I top mine with a thick layer of chocolate icing and let the calorie...

Made cranberry sauce to control sweetness--added lemon and orange zest to brighten it up. I made the 2-layer version (changed white sugar to dark brown), frosted the top of each layer with butt...

Very moist cake, needs to be stored in the refrigerator. Baking time should read 45 minutes. Good flavor!

This did not turn out at all. I went to a local bakery to get the sourdough starter so I know the starter was ok, but the mixtrure never got "bubbly." I cooked it anyway in 2 pans. I added extra...

try this cake simply wonderful