Sourdough Chocolate Devastation Cake

4.5 (2 reviews)

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.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind