For the Cake :
5 Tbsp. unsweetened cocoa
1 1/2 cups Sucanat or sugar
3 cups unbleached white flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. instant coffee
1/2 tsp. cinnamon
1 cup sourdough
1 2/3 cups water
2 Tbsp. vinegar
1 cup oil
1 tsp. vanilla
Raspberry fruit preserves
For the Chocolate Glaze :
1 cup water
1/3 cup unsweetened cocoa
2 1/2 Tbsp. maple syrup
1 1/2 Tbsp. instant coffee
Dash salt
1 1/2 Tbsp. kudzu or cornstarch
3/4 tsp. vanilla extract
2 Tbsp. Kahlua (optional)
• Lightly oil and line 2 nine-inch round pans with waxed paper.
• Preheat the oven to 350°F.
• Combine the dry ingredients in a bowl. Use a dry whisk to blend thoroughly. Set aside.
• Combine the wet ingredients in another bowl, and stir together well. Use a wooden spoon to mix the wet and dry ingredients with as few strokes as possible to blend.
• Immediately divide the batter into the two prepared pans. Bake for 25 to 30 minutes, or until just done. Cool for 5 minutes, then turn out onto a rack. Peel off and discard the waxed paper. Let cool.
• Spread the tops of both cakes with raspberry preserves. Stack the cakes on a plate.
• In a pot, combine all the glaze ingredients, except the vanilla and Kahlua. Bring to a boil, stirring constantly, and cook until thickened.
• Remove from the heat and stir in the vanilla and Kahlua.
• Serve the cake with the chocolate glaze on the side.
