Chocolate Kefir Cake

1. 1 Kefirpack 900 ml ≈ $2.21 25 ml
2. 2 Wheat flour 20 g
3. 3 Sugar 25 g
4. 4 Cocoa powder 4 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.2 pcs
6. 6 Baking soda to taste
7. 7 Sunflower oil 8 ml
8. 8 Sour cream 25%pack 300 g ≈ $2.00 35 g
9. 9 Sweetened condensed milkpack 380 g ≈ $2.50 18 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix the kefir¹ with the baking soda and let stand for 5 minutes, until slightly foamy.

2. Beat the eggs⁵ with the sugar for 3 minutes, then add the kefir¹ and sunflower oil.

3. Sift the flour with the cocoa powder, then stir it into the liquid mixture until the batter is smooth.

4. Pour the batter into a pan and bake at 180 °C for about 35 minutes, until a skewer comes out clean.

5. Cool the cake layer in the pan for 20 minutes, then remove it and let it cool completely.

6. Mix the sour⁸ cream with the sweetened⁹ condensed milk until the frosting is smooth.

7. Cut the cake layer into 2 layers, then spread the frosting between the layers and over the top.

8. Chill the cake for 2–3 hours, so the frosting soaks in and the slices hold their shape.