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4 from 2 votes

Chocolate and Vanilla Kefir Cake

A light moist rich chocolate and vanilla marble cake covered in chocolate fudge icing.
Prep Time45 mins
Cook Time1 hr
Course: afternoon tea, Cake
Cuisine: British
Keyword: chocolate, kefir
Servings: 12

Equipment

  • 20cm (8in round) deep cake tin
  • baking parchment
  • stand or hand Mixer
  • piping bag

Ingredients

For the cake

  • 50 g plain (dark) chocolate (2oz)
  • 250 g butter softened (9oz), plus extra to grease
  • 300 g golden caster sugar (11oz)
  • 3 large eggs
  • 300 g plain flour (11oz)
  • tsp bicarbonate of soda
  • 250 ml kefir (9floz)
  • ½ tsp vanilla extract
  • 1 tbsp cocoa powder

To decorate

  • 150 g plain (dark) chocolate broken into pieces (5oz)
  • 2 tbsp water
  • 125 g butter cut into cubes (4oz)
  • 50 g milk chocolate broken into pieces (2oz)

Instructions

To make the cake

  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line the base of a 20cm (8in) deep round cake tin.
  • Place 50g (2oz)chocolate broken into pieces in a bowl and stand over a saucepan of simmering water. Make sure the base of the bowl does not touch the water. Stir until chocolate has melted. Remove from the heat and set aside.
  • Beat 250g (9oz) butter and 300g (11oz) caster sugar together for several minutes until very light and fluffy. Beat in 3 large eggs one at a time.
  • Sift 300g (11oz) flour and 1½tsp bicarbonate soda into the bowl and fold in with a large metal spoon or spatula.
  • When the flour is almost folded in, add 250ml (9floz) kefir and continue to fold in until all the ingredients are just combined.
  • Spoon half the cake mixture into another bowl and mix 1 tsp vanilla extract into one portion and the melted chocolate and 1 tbsp cocoa powder into the other.
  • Spoon the alternate cake mixture into the prepared tin then marble together with a dinner knife. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack to cool.

To Decorate

  • Once the cake is completely cold. Place 150g (5oz) plain chocolate broken into pieces in a bowl and add 2 tbsp water and 125g (4oz) butter cut into cubes. Place over a pan of gently simmering water and heat stirring until the chocolate and butter have melted and combined together to form a smooth mixture.
  • Remove from the heat and allow to cool stirring frequently until thickened into a spreadable consistency. Pour over the cake and spread over the top and sides. Allow to set for about 1 hour.
  • Break 50g (2oz) milk chocolate into pieces and place in a bowl over hot water. Heat stirring until melted. Pipe or drizzle back and forth over the cake to decorate. Allow to set before serving.

Notes

Store
  • up to 1 week in and airtight container in a cool place, ideally the fridge. Bring to room temperature before serving.
  • Freeze undecorated for up to 6 months.