In a bowl, stir together the sourdough starter, kefir, water and flour to combine. Cover and set aside in a warm place for 8-12 hours.
After more than 8 hours, melt butter in a small saucepan. Add in sucanat and cocoa powder, stirring until combined. Allow the mixture to come to a boil, immediately remove from the heat and add the vanilla and salt, mix together. Allow this to cool until it's lukewarm.
Preheat oven to 350 degrees F. Grease and 8x8 or 9x9 pan and set it aside
Beat egg into the cooled chocolate mixture. Add chocolate mixture to the bowl of starter-flour mixture and work in until smooth and combined. Quickly whisk in baking soda until evenly mixed. Pour batter into prepared pan. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, make the frosting recipe. Pour warm frosting over the slightly warm cake, spreading out evenly, if using chopped pecans, sprinkle those on top.
2 tbsp. butter
2 ounces semi-sweet chocolate chips or chocolate chopped up
2 tbsp. honey or maple syrup
1/4 tsp. vanilla extract
Pinch of unrefined sea salt
4 tbsp. kefir or buttermilk
1-1 1/2 tbsp. unbleached all-purpose flour
Melt butter and chocolate in a double-boiler over simmering water. Stir in honey or maple syrup to dissolve, followed by vanilla, salt and kefir. Add in the flour, a little at a time, until thickened to your liking. Keep in mind that the frosting will thicken up a little more as it cools.
Combine the fed starter, milk and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
Preheat the oven to 350 degrees. Grease a 9x13 cake pan or 2 – 8” or 9” square or round cake pans with coconut oil and set aside.
In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.
Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).
Bake for 30 to 45 minutes (mine baked for about 35 minutes), until a toothpick inserted in the center comes out clean. Remove from the oven and set on a rack to cool.
Make the Frosting:
Combine all the frosting ingredients in a blender or food processor and blend until smooth. Chill.
Assemble the cake:
If cakes are in a square or round pan, tip them onto a platter. Spread the frosting between the layers and on top.
If cake is in one rectangular pan, spread the frosting on top. Serve!