This is the cake for which you’ve been waiting your entire life! Decadent, moist, fluffy, rich, chocolatey, whole wheat, refined-sugar free……it’s a truly healthy chocolate cake! And it is one of the most delicious cakes I have personally ever had:). Light the fireworks because this one deserves it’s own parade!
- 1/2 CUP SOURDOUGH STARTER
- 1 1/2 CUPS PRAIRIE GOLD WHOLE WHEAT FLOUR
- 1 CUP HONEY
- 1/2 CUP MAPLE SYRUP
- 2 EGGS
- 3/4 CUP COCOA POWDER
- 1 TSP BAKING POWDER
- 2 TSP BAKING SODA
- 1 CUP MILK OR BUTTERMILK
- 1/2 CUP VEGETABLE OIL
- 3/4 CUP WARM COFFEE
- 1 TSP VANILLA
Note: this batter should be very runny. It should be much thinner than pancake or muffin batters.
Preheat oven to 350 degrees F.
Place the oven rack approximatley 1/3 of the way up from the bottom of the oven.
Line 2- 8″ round cake pans with parchment paper.
In the bowl of a stand mixer or plain mixing bowl, combine all ingredients and gently combine, making sure not to over-stir it (or the gluten will over-develop and cause the cake to become hard and chewy.)
Bake 12 minutes and then rotate pans. Bake for another 10 minutes and temp the cake. Keep baking it until the internal temp reaches 190 F.
Once done, cool the cake in the pans for 10 minutes. Then, gently loosen around the edges of the pan with a knife and turn the cakes out onto wire cooling racks.
Serve with whipped cream and fruit, date caramel, ice cream or frosting of choice.
God bless and l’chaim!