I created this recipe after tweaking a few things from one that I found. I made it for my son’s birthday cake and it turned out to be the best chocolate cake I’ve truly ever tasted!

Benefits of Sourdough

• lower glycemic index
• fermentation ezymes break down phytic acid which helps improve digestibility of grains
• enhances gut health due to fermentation process
• longer shelf life without added preservatives because it contains naturally occurring acetic acid which prevents mold and fungal growth
• increases mineral availability and absorption 

Tips

• do not overmix the batter

• use inactive sourdough starter or discard

• let the batter ferment in the fridge for 2 hours for better digestibility

• for two round pans, bake for around 30 minutes

Ingredients

¼ cup melted coconut oil

¼ cup melted butter

1 heaping cup cane sugar

2 tsp vanilla extract

½ cup sourdough starter

2 eggs

1 cup water

1 cup milk

¾ cup cocoa powder

2 tsp baking soda

1 tsp salt

2 cups unbleached cake flour

⅓ cup all purpose flour

Directions

Preheat oven to 350 degrees.

Combine coconut oil, butter, sugar, and vanilla until well combined. Then, add the starter, eggs, water, milk, and cocoa powder. In a separate bowl, stir together baking soda, salt, and both flours. Slowly combine dry ingredients into the wet mixture and beat just until smooth.

Grease a 9×13 pan and pour batter into it. Bake for about 42-45 mins or until toothpick comes out clean.

I like to cover the cake with foil or plastic wrap as soon as the pan is cool enough to the touch to lock in the moisture.

Frost once cake is cooled.