3/4 cup (64 g) unsweetened cocoa powder (not Dutch process
1 teaspoon espresso powder
2 large eggs
Coffee Glaze-
1 cup (4 oz) confectioners’ sugar
5 teaspoons brewed coffee
3/4 teaspoon instant espresso powder (optional)
Instructions
In a large bowl, stir together the fed starter, milk and flour - it'll be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours. The mixture will expand slightly.
Preheat oven to 350 F and place a rack in the bottom third. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, cocoa powder, and espresso 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 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 off the paddle (the starter will have a slightly elastic quality that makes it stick to the paddle). Continue beating until the batter is smooth.
Transfer the batter to the prepared bundt pan and level the top. Bake for about 45 minutes, or until a thin knife inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes, then turn the cake out and let cool completely on the rack.
Coffee Glaze-
Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving
Making Your Starter
You'll need-
2 cups warm water
1 tablespoon sugar
1 tablespoon active dry yeast
2 cups all-purpose flour
Add the water to a large glass bowl. Stir in the sugar until dissolved, then stir in the yeast. Gradually add the flour, stirring to incorporate. Cover the bowl with a kitchen towel and set aside at warm room temperature - don't use plastic wrap, you want to attract wild yeast to your starter and allow it to develop the sourdough tang.
Let the mixture sit at room temperature for 2-5 days. You'll want to stir it once a day because it will separate.
When the starter stops bubbling and has developed a sour aroma, give it one final stir then store it in your refrigerator until you're ready to use it.
Feeding Your Starter
Once your starter is in the fridge, it's pretty low maintenance. You only need to replenish it about once every two weeks. When you take it out, you'll find the alcohol has separated and come to the surface. Use a whisk to mix the starter back together then remove 1 cup and either bake with it (most of the recipes I've seen that call for sourdough starter use a 1 cup quantity) or discard it. Replace the 1 cup of starter you removed with 1 cup of flour and 1/2 cup of water. Stir to incorporate, then let the starter sit at room temperature for at least 12 hours before you return it to the refrigerator.
Originally Submitted
9/20/2012
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