sourdough black forest cake

Ingredients

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

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...

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