Sourdough Chocolate Bundt Cake

Instructions: 

Preheat oven to 350 degrees F.

 In a large bowl whisk together the dry ingredients – flour, sugars, cocoa powder, baking powder, baking soda, and salt.  In a separate bowl, melt the chocolate in the microwave in 15-30 second bursts, stirring each time.  When fully melted, set aside to cool.  Once the melted chocolate is only slightly warm or cool, add the oil, eggs, vanilla, unfed sourdough starter, and whisk vigorously together or beat together with a hand mixer until well combined.  Add the mixed wet ingredients to the large bowl of dry ingredients and gently mix.  Add the hot water last and mix until everything is combined and smooth. 

Spray a bundt pan generously with Vegelene spray.  Dust with cocoa powder to ensure a non-stick release when baked.  Pour the batter into the prepared bundt pan and bake in the oven for 38 - 42 minutes, or until moist and no crumbs come out on a toothpick. NOTE:  Bundt pans vary in size.  Do not fill higher than ¾ full! When done, keep it in the bundt pan for about 10 minutes until you see the edges release from the sides of the pan.  Demold the cake to a cooling rack to finish cooling.  You can do this by placing a cooling rack on top of the bundt pan, holding it all together, then flipping both over swiftly and gently. 

Glaze:

Ingredients:

2 oz cream cheese, softened

4 Tbsp salted butter, melted

¼ cup (25 grams) cocoa powder

½ tsp vanilla extract

1-1/4 cups (145 grams) powdered sugar

About ½ cup heavy whipping cream

Instructions:

Prepare the glaze by first beating together the softened cream cheese and melted butter. Add cocoa powder, powdered sugar, and vanilla.  Beat again.  Lastly add heavy cream until desired consistency.  You can also warm the glaze up a bit in the microwave for 15-30 seconds at a time to assist with the glaze-like consistency.  When cake is still slightly warm or cooled, use a large spoon to dress the cake with the chocolate glaze.  Store at room temperature.