This recipe makes just the right sized cake for a small family. It’s similar to a brownie, but more cake-like in texture. Frost it if you like, but it is delicious just plain. The coffee and cinnamon intensify the chocolate goodness.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
- 1 cup unrefined cane sugar
- 1/2 cup butter or coconut oil
- 1 large egg
- 1 tsp. vanilla extract
- 2 Tbsp. cold, strong coffee
- 1/2 cup fresh sourdough starter
- 1 cup flour
- 1/4 cup unsweetened, non-alkalized cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup chopped nuts or naturally sweetened mini chocolate chips
- Preheat oven to 350°F.
- Line an 8-inch baking pan with parchment paper; lightly butter and set aside.
- Mix unrefined sugar and butter together in a large bowl until sugar is thoroughly incorporated into butter. Beat in egg, vanilla, coffee, and sourdough starter.
- In a separate bowl, stir together flour, cocoa powder, baking soda, cinnamon, and salt.
- Blend dry ingredients into wet ingredients just until batter is mixed through.
- Fold in nuts and chocolate chips. Do not over-mix.
- Pour batter into prepared pan and bake 30-40 minutes, or until toothpick inserted in the center comes out clean.
Cool on a rack and serve plain or frosted.