Sprite Sourdough Chocolate Cake
‘Becacine’ is ready to perform her first show in China on stage today.
She has been practicing since April 10 or so, and her first performance will be one to remember.
For this very important occasion, Becacine is showing her knowledge in a ‘Sprite Sourdough Chocolate Cake’.
Here is the recipe:
8.5 ounces of ‘fed’ Becacine
8 ounces of Sprite (Sprite will act as if it were pudding put in a cake, the cake will be very light to the touch and to the mouth. Everybody will ask for the ingredients what exactly did you use that has that ‘I don’t know about…’ in the cake!)
8.5 ounces of flour
7.5 ounces of white sugar
7 ounces of animal fat (I used here bacon grease because bacon gives a very nice ‘tang’ to chocolate, a salty yet sweet taste)
2 teaspoons of almond extract (almond and chocolate: it goes together)
1 teaspoon of salt
1.5 teaspoons of baking soda
2.25 ounces of cocoa powder
Combine Becacine with Sprite and flour in a large bowl, mix together and put aside, covered for about 2 hours. It will expand and little bubbles will form.
Preheat oven to 350F. Grease a baking pan. Beat together sugar, fat, almond extract, salt, baking soda, cocoa by hands. Add the eggs and keep on mixing.
Gently mix the chocolate mix into the ‘Becacine’ mix and combine well together. Pour into prepared pan. Bake for 30 to 40 minutes.
I usually don’t glaze this cake but you could, with a dusting of powder sugar or by using the recipe of butter cream chocolate icing here.
Here is a photo of the cake with the icing on it, for those who just cannot have a piece of real homemade cake without the actual icing dripping on the edge or on the side of it…!