Evil Chocolate Sourdough Coffee-less cake

Yea, why do I do it? I will have it wide spread throughout the land that I, chef Tess, am addicted to chocolate. It is the worst temptation for me. Ever. Bar none. We don't call it the Evil Think Tank for nothing... It usually involves the evil temptress (now I mean chocolate, not me...orTara ). Those just joining me, just know that usually the most viciously evil and tempting creations are made with my friend from culinary school and blogged. Sadly enough this cake was not made with Tara. A human tragedy I don't want to repeat.

I have this little children's' book called "How God Gives Us Chocolate", and though I adore the book, I my be doubting the wisdom in placing such a substance on the earth. I loved the picture of the last page with this cake though...it just seemed so fitting.

If chocolate alone isn't bad enough, add to it some chocolate truffle sauce and some really crazy hot chile and cherry laced bomb chunks and what did I do? Well, I took a bit...then another...then...in sheer panic that my progress with weight watcher would be thwarted, I tossed it in the trash. (I also stopped myself from fishing it out of the trash...be impressed). I didn't want to throw it away. I wanted to suck it up with my pie hole until my eyes where brown and glazed over. Death by chocolate would be so pretty. Alas, I have reserved that judgement for the rest of you. Just know that the sourdough effect really magnifies the chocolate flavor. It's deep and intense. Kind of like me...

Sourdough Chocolate Coffee Cake

Mix well in a non-metal bowl and let stand 2-3 hours:

1/2 cup thick sourdough starter

1 cup warm water

2 cup cake flour

1/4 cup buttermilk powder (or nonfat dry milk powder works)

Main cake batter:

1 cup sugar

1/2 cup butter

1/2 tsp salt

2 tsp vanilla

1 tsp cinnamon

1 1/2 tsp baking soda

2 eggs

3 squares of melted baking chocolate (or 3/4 c cocoa 3T oil)

Crumb topping:

1/2 cup brown sugar

1 cup flour

1/4 lb butter

1/4 cup baking cocoa

Cream the butter, sugar, salt, cinnamon, baking soda and vanilla. Add the eggs one at a time and beat with each addition. Combine melted chocolate and butter mixture. Add the sourdough mixture to this and stir well ( by hand about 300 strokes). Pour into a greased 9inch by 13 inch cake pan. In a separate bowl, combine all the ingredients for the crumb topping and mix until the butter is the size of small peas. Sprinkle over the top of the coffee cake. Bake 350 degrees 35-40 minutes, until a toothpick inserted in the center comes out clean.