Turnips 2 Tangerines: Irish Cream Chocolate Sourdough Cake

On The Menu Today~
Irish Cream Chocolate Sourdough Cake

~Top O' The Mornin' To Ya~
~Happy St. Patrick's Day ~

This cake has everything...
Chocolate, Sourdough Starter, Irish Cream Liqueur,
Cream Cheese Filling, Irish Cream Glaze and
Irish Cream Cheese Frosting,,,
Plus a drizzle of Chocolate Syrup!

Irish Cream Chocolate Sourdough Cake

1 cup "fed" sourdough starter
3/4 cup milk (whole or 2 %)
2 cups flour
1 1/2 cup sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon salt
1 1/2 teaspoon baking soda
3/4 cup unsweetened cocoa powder (not dutch process)
2 eggs
1 tablespoon brewed cold coffee or water
1/4 cup Irish Cream Liqueur

Cake Directions:

In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2 to 3 hours. The mixture will expand slightly.
Preheat oven to 350º Grease and flour 12-cup Bundt pan, set aside.
In a bowl of a stand mixer, fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa 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 coffee or water and Irish cream liqueur. Beat until combined. 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 mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.
Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter, without touching sides of pan; cover with remaining batter. Bake for 55 to 65 minutes or until toothpick inserted in the center comes out clean.Transfer pan to a wire rack, cool on rack for 15 minutes. Turn cake out, removing cake carefully from pan. Cool completely on wire rack.

Cream Cheese Filling

Ingredients