This is probably the most delicious cake I have ever made and now in my top ten favourite finds among Grandma Donna’s recipes. Dense, moist and chocolatey with a hint of subtle sour to balance the sweet. This is a soon-to-be staple in my cake making repertoire.
- 5 squares of chocolate (1 oz each)
- 1 1/2 cups granulated sugar
- 2/3 cup vegetable shortening
- 3 eggs
- 1 1/2 cups sourdough starter
- 1 can full fat premium coconut milk
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
- 3/4 tsp salt
- 2 tsp baking soda
- 3 cups flour
Yield: 2 layer 9” round cake
Preheat oven to 350o.
Melt chocolate in the top of a water bath and set aside while you prepare the batter.
Cream the sugar and vegetable shortening. Beat in eggs. Stir in the sourdough starter, soy milk, vanilla, cinnamon and melted chocolate. Beat for 2 minutes on medium speed. Blend salt and baking soda together until smooth then sprinkle over the batter and fold in gently.
Lastly, fold in flour until batter is smooth. Pour into greased pans and bake until done (approx. 40 minutes).
Frost when cool. I used a strawberry frosting with fresh sliced strawberries between the layers and on top.
Grandma left a note that this cake can be done crock pot cake pan on high for 2.5 to 3.5 hours. I haven’t tried this option.