Oh, gosh, has it been a stressful week. The kind of stuff you can anticipate (for the most part) but can't stop. With it only getting worse and a need to use the sourdough starter, it was time to visit an old friend: The Mocha Cake.
The original recipe came from an Old Hickory Farms booklet (copyright date: 1972), that I also got my sourdough pancakes recipe from. It's also probably the recipe I learned to experiment on. The original calls for a half cup of butter, and it comes out dry and crumbly. I started making it with oil and the problem all but went away. Then I ran out of instant coffee and started subbing instant cappuccino, which diluted the taste so I upped it (and the cocoa) from a teaspoon to a tablespoon. Somewhere along the line, the nuts the recipe called for disappeared as well.
The original also says to serve with “hard sauce” and a recipe for a brandy or rum – based glazed follows. I have always just used frosting. So, I think this one is coming dangerously close to my own original recipe.
Now I had a new plan: Applesauce in place of oil. I'm looking to reduce as many calories as possible in as many recipes as possible. With the Amish Friendship Breadexperiment making me a little gun-shy about using Splenda again just yet, and this recipe calling for exactly half a cup of fat, this was how.
The recipe, as follows:
Sourdough Mocha Cake
Adapted from Old Hickory Farms
1/2 Cup Applesauce
1-1/2 Cups Sugar
1 tsp vanilla
1-1/2 Cups flour
1 tsp baking soda
1 tsp salt
1 tblsp instant cappuccino
1 tblsp cocoa powder
1 cup ripe sourdough starter
1/4 cup milk
- In a large mixing bowl, mix applesauce and sugar together until well combined. Add eggs and vanilla, mixing well.
- In one separate bowl, combine the dry ingredients. In another, combine milk and sourdough starter (or just use a liquid measuring cup. Add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients.
- Spray an 8” square pan (or 9” or bundt pan) with baker's spray. Pour batter into pan, tapping the pan on the counter several times to release air bubbles.
- Bake at 350 for 40-45 minutes for the 8” pan, 50-55 minutes for the bundt pan and 35-40 minutes for the 9” pan. Cool on rack before frosting.
I noticed it came out darker than usual. I have to say normally it almost looks like a dense white cake and just has the hint of the mocha taste to it. I so wanted to taste it, but I wanted to test out some of my new decorator tools.
The frosting (and I just used a spare can from the pantry) goes on a lot smoother with an angled spatula...
And this Wilton Decorator Triangle was an Amazon add-on well spent!
All in all, the cake wasn't that moist, but it was still pretty good. I think I could even taste more chocolate than I did in the oil-based versions. So, while I might play around with it some, I still have to give it two thumbs up.
Speaking of playing, I've got quite a few more toys that still need to be played with and a certain ingredient I love but don't get often from the grocery store. Stay tuned...