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Dessert

Chocolate Cake with Kefir

Name: Chocolate Cake with Kefir
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 250 g Wheat flour; 80 g Cocoa powder; 380 ml Kefir (2.5% fat); 80 g Butter; 3 Chicken egg; 250 g Sugar; 1 tsp Baking powder; 1/2 tsp Baking soda; 10 g Vanilla sugar; 350 g Currant jam; 2 tbsp Sour cream (or Greek yogurt); 2 tbsp Cocoa powder; 2 tbsp Sugar; 60 g Butter

May 31, 2024

5 / 2 Reviews

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5 from 2 votes

Chocolate Cake with Kefir

Author: IgOrKo Cooking Method: Baking Cuisine: American, Europe Courses: Dessert Recipe Keys: Dairy Nut-free

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Cooking Temp: 180 °C Servings: 1 Calories: 4844

Best Season: Suitable throughout the year

Description

A stunning chocolate cake with kefir, layered with jam and chocolate glaze. Tender, soft, airy, and moist inside – chocolate lovers will definitely appreciate this simple recipe. The cakes can be baked in any shape, but a rectangular shape makes it easy to cut into convenient square pieces.

This chocolate cake turns out fluffy and very tasty, with a rich glaze and a pleasant tartness inside. For the filling, you can use jam or thick preserves. In this case, currant jam is used, but apricot, plum, or any other berry jam will work perfectly too.

Instructions

Sift the flour into a deep bowl.
Sift cocoa powder over the flour. Add baking powder and soda. Mix well.
In a separate bowl, beat the eggs, then add sugar and vanilla sugar.
Beat the eggs with sugar until fluffy and light in color.
Pour the egg-sugar mixture into the dry ingredients, add kefir.
Add the melted butter to the mixture. Oil can be replaced with margarine.
Now mix everything into a smooth, homogeneous mixture.
Line a baking pan with parchment paper and pour the chocolate batter into it, smoothing the top with a spatula. The pan size used is 28*20 cm. Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
Make sure to check for doneness with a wooden stick. The cake is very delicate! It should only be removed from the pan when completely cooled.
For convenience, cut the cake in half, and then cut each half lengthwise.
Spread jam on one half, then cover with the other half.
Prepare the glaze.

In a saucepan or small pot with a thick bottom, mix sour cream, cocoa, and sugar. Turn on low heat and stir constantly, bring to a boil. Then add the heavy cream and continue stirring until the butter is completely dissolved.
When the glaze is smooth, remove from heat. Let the glaze cool and thicken slightly.

Instead of sour cream, you can use Greek yogurt, it turns out very tasty!
Gradually apply the glaze to our cake.
Place in the refrigerator to set for at least a few hours, then it will be ready to slice into individual portions.
The chocolate cake with kefir turns out very tasty, moist, tender, and very chocolaty.