Birthday Chocolate Cake with Cream
A tender chocolate sponge cake made with kefir, layered with a creamy cottage cheese frosting and fresh berries. Perfect for cutting into small, kid-friendly slices for a home celebration.
- Time
- 2 h
- Serving
- 403 kcal
- Ingredients
- ≈ $0.62
- Protein
- 7 g
Ingredients
- 1 Wheat flour 20 g
- 2 Sugar 18 g
- 3 Cocoa powder 4 g
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Kefirpack 900 ml ≈ $2.13 20 ml
- 6 Baking soda to taste
- 7 Sunflower oil 7 ml
- 8 Cream cheesepack 140 g ≈ $1.80 25 g
- 9 Butterpack 180 g ≈ $1.58 8 g
- 10 Powdered sugar 7 g
- 11 Mixed berries (frozen)pack 300 g ≈ $3.50 10 g
- 12 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C). Beat eggs4 with sugar and a pinch of salt for 3–4 minutes until pale and frothy.
Pour in kefir5 and sunflower oil, mixing until smooth.
Sift together flour, cocoa powder, and baking soda, then fold into the wet mixture just until combined—no lumps.
Transfer batter to a lined cake pan and bake at 350°F (180°C) for about 35 minutes, until a skewer inserted in the center comes out clean.
Let the cake cool for 20–25 minutes, then split into two even layers.
Beat cottage cheese with softened butter9 and powdered sugar for 2–3 minutes until silky smooth.
Spread the cream8 between the cake layers, coating the top with a thin layer, and decorate with berries.
Chill the cake for 30 minutes, then slice into 12 small portions.
Tips
- Why it works
- Beat the eggs with the sugar for 3–4 minutes until a pale foam forms, so the sponge is fluffy and doesn't sink. If you overbeat, the batter turns thick and coarse.
- Substitutions
- Swap the kefir for plain yogurt (20 g) or sour cream (15 g), but the sponge will be a bit denser. Use fresh berries or jam (10 g) instead of frozen berries.
- Common mistakes
- The cake burns on the bottom if the oven is set above 180 °C or the pan isn't greased. Check doneness with a skewer: it should come out dry, but not dried out from the heat.
- Storing and reheating
- Keep in the fridge for 3 days, covered with film. Warm for 15 seconds in the microwave so the cream doesn't spread. Don't freeze, as the cream turns watery.
- Serve with
- Serve with tea or cocoa at a kids' birthday when you need small portions. Decorate with fresh berries before serving.
Comments 0
Sign in to leave a comment.
No comments yet.