Babushka’s Probiotic Chocolate Cake
Servings
8
servingsPrep time
15
minutesCooking time
35
minutesIngredients
- Cake
3/4 cup 3/4 (180ml) Babushka’s Vanilla Kefir
185 g 185 butter
3/4 cup 3/4 (155g) brown sugar
1 tsp 1 vanilla extract
2 2 eggs, at room temperature
1 1/2 cups 1 1/2 (225g) self-raising flour
1/4 cup 1/4 cocoa powder
Easter option: glaze and easter eggs
- Icing
1/3 cup 1/3 (80ml) Babushka’s Vanilla Kefir, at room temperature
200 g 200 dark chocolate, chopped
Method
- Preheat oven 160°C fan forced. Grease and line base of a 20cm (base measurement) cake pan.
- Beat butter, sugar and vanilla together until well combined. Add the eggs one at a time, beating well between each.
- Sift the flour and cocoa powder together. Add half to the batter, fold in gently. Add half the kefir and stir gently until just combined. Repeat with remaining flour mixture and kefir.
- Spoon into the cake pan, smooth the surface. Bake 35-40 minutes until a skewer inserted into centre comes out clean. Stand 5 minutes in the pan, turn out onto a wire rack to cool.
- For the icing, melt the chocolate in a heatproof bowl over a saucepan of simmering water, stirring with a metal spoon until just melted. Stir in the kefir slowly, stirring until smooth. Spread over the cake. Allow to set before cutting the cake.
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