You are going to live this rich, moist and marbled chocolate and vanilla kefir cake. It is decorated with tempting chocolate fudge icing and has a soft and spongy texture.
The astonishing thing about this cake which makes it so special is using kefir. Kefir has a tart and sour taste. It is also a great source of calcium and probiotic bacteria. So do not hesitate whether to use kefir in your chocolate and vanilla kefir cake or not. The result will be flawless. It has a similar effect of adding yogurt but with additional flavor that pairs amazingly with the chocolate combination.
Preheat the oven to 350°F (180℃). Oil and line a base (20cm) deep round cake tin.
Fill a saucepan with water and bring it to a simmer. Place the dark chocolate in a bowl and stand over the simmering water. The water shouldn’t touch the bottom of the bowl. Stir the chocolate until melted. Remove from the heat and set aside.
Now, use a stand mixer or electronic mixer with a whisk attachment. Add 250 grams of the butter and caster sugar to a mixing bowl and beat for five minutes until the mixture is light and extra fluffy. Add the eggs one at a time and continue mixing until combined.
Now, sift in the flour and 1 ½ teaspoon bicarbonate soda into the bowl and fold in with a spatula. Do not over mix it. Once the flour is folded, add kefir and continue folding until the mixture looks just well combined.
Pour half of the cake mixture into another bowl. Add the vanilla extract to one bowl and mix. Then add the melted chocolate and one tablespoon of cocoa powder into the other bowl.
Spoon the mixtures into the prepared cake tin, and use a knife to marble them together.
Put the tin in the preheated oven and bake for about 1 hour or until a toothpick inserted in the cake comes out clean. Remove from the heat. Let the cake cool in the tin for 10 minutes. Then transfer it to a wire rack.
To decorate this fabulous cake, put the plain chocolate into a bowl. Add two tablespoons of water and the remaining 125 grams of butter cut into cubes.
Place the bowl over a saucepan with simmering water. Stir the mixture until it is melted and combined thoroughly. You want it to have a smooth and soft texture.
Remove from the heat and allow the mixture to cool. Stir frequently until you have a spreadable texture. Then, pour it over the cake and spread the mixture over the top and sides ultimately. Allow the cake to set for about one hour.
Once set, break the milk chocolate into pieces and place the bowl over the simmering water. Stir until melted. Use a piping bag or drizzle the liquid over the cake and decorate it in your desired shape. Let it set before serving.
You can place a scoop of vanilla or chocolate ice cream on the side or fresh, colorful fruits.
- You can store this cake in an airtight container for up to one week in the fridge and bring them to room temperature before serving.
- You can also freeze the undecorated cake for up to six months.