Chocolate cake on kefir is a delicious treat that combines a unique chocolate flavor and airy texture.
Kefir, acting as one of the main ingredients, not only enriches the cake with useful properties, but also makes the dough incredibly soft and moist. This allows you to achieve an unsurpassed consistency, which is so appreciated by lovers of sweet baked goods.
The popularity of such cakes is explained not only by their wonderful taste, but also by the simplicity of preparation.
Let’s tell you how to prepare a chocolate cake yourself
Ingredients for sponge cake:
- Eggs – 4 pcs;
- Sugar – 200 g;
- Kefir – 300 ml;
- Butter – 120 g;
- Flour – 330 g;
- Cocoa – 30 g;
- Baking powder – 10 g;
- Soda – 5 g;
- Vanilla sugar – 16 g;
- Salt – a pinch.
Ingredients for the cream:
- Milk – 800 ml;
- Eggs – 3 pcs;
- Starch – 60 g;
- Sugar – 150 g;
- Butter – 130 g;
- Vanilla sugar – 16 g;
- Chocolate – 150 g.
Preparation of chocolate cake:
Break the eggs into a deep bowl, mix with salt and beat with a mixer until the yolk and egg white are combined. Pour in the vanilla sugar and then the regular sugar in batches and continue beating.
After all the sugar has been added to the mixture, beat for another 5 minutes. Combine the flour with cocoa and baking powder, and mix the kefir with baking soda
. Pour the kefir and baking soda into the egg mixture and stir with a whisk.
Pour
the melted butter into the mixture, continue mixing.
Pour the flour into the mixture in batches, knead a thick dough without lumps. Pour the dough into a baking dish lined with parchment and bake at 180 degrees for 40-50 minutes.
For the cream in a saucepan or saucepot, beat the eggs, combine them with vanilla and classic sugar. Add the starch and ⅓ of the milk to the mixture, mix until the lumps are dissolved
. Pour the rest of the milk into the mixture and cook until boiling, stirring constantly. Chop the chocolate, cook the cream base for 2-3 minutes after boiling.
Pour the butter and chocolate into the hot cream, stir until the ingredients are dissolved. Transfer the cream to a separate bowl and leave to cool.
It is recommended to cover the cream with food film “in contact”, so that it does not form a cherry.
Remove the cap from the biscuit, divide it into three identical cakes.
Beat the cooled cream with a mixer, spread a part of it on the bottom crust. Put
the second crust on the cream layer, also smear it with cream.
Put the third layer on the cream, smear it with cream and leave the cake under the food film in the refrigerator for at least 3 hours.
Next, level the cream on the cake, sprinkle it with crumbs left from the biscuit cap.
If desired, you can leave some cream and decorate the top of the cake with it using a pastry bag with a nozzle.
It turns out a beautiful chocolate cake, which is sure to please everyone. This is an ideal variant of homemade cake for any holiday.
