I make this using oil rather than shortening, to help retain moistness, increase the cocoa to 1 cup for a richer chocolate taste, and used milk rather than water, for taste. I add 1 tsp of instant coffee granules to really help the flavor develop further. Due to the variance in sourdough starters, it is best to use the 1 3/4 cups of flour as a guideline; add the full amount if your starter is more liquid than solid, and less otherwise. You should aim for a batter that is like slightly thin pancake batter for this cake. I serve it to my family as is, but it is very tasty sprinkled with powdered sugar. It comes out very pretty if baked in a bundt pan, which takes approximately 50 minutes to bake.
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I make this using oil rather than shortening, to help retain moistness, increase the cocoa to...