Fluffy Kefir Chocolate Cake
A moist, simple kefir-based chocolate cake with a light sour cream frosting. The sponge is tender, with a mild, comforting flavor.
- Time
- 2 h 10 min
- Serving
- 588 kcal
- Ingredients
- ≈ 0,46 €
- Protein
- 13 g
Ingredients
- 1 Kefirpack 900 ml ≈ 1,57 € 50 ml
- 2 Wheat flour 40 g
- 3 Sugar 30 g
- 4 Cocoa powder 6 g
- 5 Eggspack 10 pcs ≈ 3,29 € 0.5 pcs
- 6 Baking soda 1 g
- 7 Sunflower oil 10 ml
- 8 Sour cream 25%pack 300 g ≈ 0,91 € 40 g
- 9 Sweetened condensed milkpack 380 g ≈ 1,57 € 20 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix the kefir1 with baking soda and let sit for 5 minutes until slightly foamy.
Whip the eggs5 with sugar for 3 minutes, then fold in the kefir1 and sunflower oil.
Sift the flour and cocoa together, then gently fold into the wet mixture until smooth.
Pour the batter into a lined pan and bake at 350°F (180°C) for about 35 minutes, until a skewer comes out clean.
Cool the cake in the pan for 20 minutes, then remove and let it cool completely.
Whip the sour8 cream with sweetened9 condensed milk until smooth.
Slice the cake into two layers, spread the frosting between and on top.
Chill the cake for 2–3 hours to let the frosting set and hold its shape.
Tips
- Why it works
- Mix the baking soda with the kefir ahead of time so the carbon dioxide is released. That way the layer rises evenly and doesn't sink.
- Substitutions
- Instead of condensed milk, use 15 g powdered sugar and 3 g cocoa so the cream isn't too sweet. Replace the sunflower oil with 7 g butter, but the cake will be richer.
- Common mistakes
- If the layer cracks on top, it was baked above 180 °C or you opened the oven too early.
- Storing and reheating
- Keep for 2 days in the fridge and warm in the microwave for 10 seconds per side. Don't freeze.
- Serve with
- Serve with unsweetened tea or dried fruit compote at a kids' party, when you need simple sweets.
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