Chocolate cake on kefir in the oven

For the splendor and lightness of the pie, it is important to combine the ingredients in the right order. First of all, in a deep bowl (where we will knead the dough), combine kefir and soda. Stir well, cover with a lid and leave for 10-15 minutes. This time is necessary for the reaction to begin and bubbles to form.

In a separate bowl, break the eggs (it is better to add them one at a time to eliminate the risk of getting not fresh). Add sugar, salt, whisk until the volume increases and the mass whitens.

Sift flour into a dry bowl, add baking powder and cocoa. In a pack of cocoa there are often lumps, in this case it is also recommended to sift it through a sieve. Mix the dry ingredients and mix the rest of the sifted flour in small portions. Mix with a dry spoon until the mass becomes homogeneous in color.

Pour a mixture of eggs and sugar to kefir, add vegetable oil, stir and pour in dry ingredients. Beat the mixture with a mixer, but not too long, a maximum of 30 seconds. If you overdo it and increase the time, the dough may lose its airiness and the finished cake will turn out not so lush and high.

It is better to take a silicone or metal baking dish with a non-stick coating. The silicone mold does not need additional preparation, and the Teflon mold must be lubricated with oil and additionally sprinkled with flour. This will protect the cake from sticking and help it easily move away from the walls.

We spread the dough into a mold, level the surface with a silicone spatula. We send the form to the oven preheated to 200 degrees for 45-50 minutes. The time depends on the diameter of the shape and thickness of the cake being prepared. When piercing with a wooden skewer, it should come out dry.

We immediately take the finished pie out of the oven, let it cool to a comfortable temperature in the mold and take it out on the grill until it cools completely.

Sprinkle with powdered sugar and serve to the table.

Bon appetit!