Birthday Chocolate Cake with Cream

1. 1 Wheat flour 20 g
2. 2 Sugar 18 g
3. 3 Cocoa powder 4 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.3 pcs
5. 5 Kefirpack 900 ml ≈ $2.21 20 ml
6. 6 Baking soda to taste
7. 7 Sunflower oil 7 ml
8. 8 Cream cheesepack 140 g ≈ $1.80 25 g
9. 9 Butterpack 180 g ≈ $1.60 8 g
10. 10 Powdered sugar 7 g
11. 11 Mixed berries (frozen)pack 300 g ≈ $3.50 10 g
12. 12 Salt to taste

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

Method

1. Preheat the oven to 350°F (180°C). Whisk eggs⁴ with sugar and a pinch of salt for 3–4 minutes until pale and frothy.

2. Pour in the kefir⁵ and sunflower oil, mixing until smooth.

3. Combine flour, cocoa powder, and baking soda, then fold into the wet mixture just until no dry spots remain.

4. Transfer the batter to a lined cake pan and bake at 350°F (180°C) for about 35 minutes, or until a toothpick inserted in the center comes out clean.

5. Let the cake cool for 20–25 minutes, then slice horizontally into two layers.

6. Beat cottage cheese with softened butter⁹ and powdered sugar for 2–3 minutes until smooth and creamy⁸.

7. Spread the frosting between the cake layers, coat the top thinly, and decorate with berries.

8. Chill the cake for 30 minutes, then cut into 12 small portions.