sourdough black forest cake

Ingredients

  • for assembly
  • 1 cup unrefined cane sugar (or ¾ cup of date syrup)
  • 1 cup unrefined, virgin coconut oil (melted and cooled but still liquid
  • 2 tsp vanilla extract
  • 2 large pastured eggs
  • 1 tsp unrefined sea salt
  • 1 ½ tsp baking soda
  • + 15 more ingredients
    • 100 grams (4 oz) unsweetened chocolate (melted and cooled or 1 cup Dutch process cocoa powder)
    • for the soaking syrup
    • 1/3 cup filtered water
    • ¼ cup unrefined cane sugar, coconut palm sugar, or raw honey
    • 3 tbsp kirsch (or other cherry-flavored liqueur)
    • for the cherry whipped cream
    • 3 cups heavy cream (preferably raw)
    • 2 tbsp kirsch (or other cherry-flavored liqueur)
    • 1 tsp vanilla extract
    • 2 cups sour cherries (pitted, plus 8-16 cherries for the final garnish)
    • 50-100 grams dark chocolate (at least 70% cacao, finely grated or curled)
    • for the cake
    • 1 cup sourdough starter (recently started)
    • 1 cup milk (preferably raw)
    • 1 ¾ cup whole wheat or spelt flower

1. In a large mixing bowl, combine the sourdough starter, the milk, and the flour. Cover and allow to sit at room temperature for 8-24 hours. 2. After 8 to 24 hours, preheat the oven to 350 degrees Fahrenheit. Grease well two 8-inch round or 7-inch square cake pans. 3. Scrape the sourdough batt...

View full recipe at SpringPad

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