Spiced Chocolate Kefir Cake

Baking with kefir adds a light fluffiness to the cake. The high temperatures will kill off the beneficial bacteria, but you will still get the added benefit from the fermentation itself- more digestive and absorbable protein, fats, vitamins and minerals as well as bioactive peptides and short chain fatty acids. 

Serves: 10-12 servings

Prep time: 30 minutes 

Cooking time: 45-55 minutes + Cooling

Method

1. Prepare the Oven and Pan: Preheat the oven to 180°C (160°C fan-assisted, Gas mark 4). Grease and line the base of a deep, 23 cm loose-bottomed cake tin.
2. Melt Chocolate: Place the chocolate in a heatproof bowl over a pan of simmering water or microwave in intervals, stirring until smooth. Set aside.
3. Combine Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and a pinch of salt.
4. Mix Wet Ingredients: In another bowl, whisk the kefir, eggs, and vanilla extract. Blend in the melted chocolate.
5. Make the Cake Batter: In a separate large bowl, cream together the granulated and brown sugars with the softened butter until just combined. Gradually mix in the dry ingredients alternately with the wet ingredients until the batter is smooth. Finally, stir in 150 ml of boiling water, then transfer the batter to the prepared cake tin.
6. Bake: Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Glaze: Chop the chocolate for the glaze and place it in a bowl. Heat the cream and golden syrup in a small saucepan just until bubbles form, then pour over the chocolate. Let sit for 3-5 minutes, then stir until the chocolate is completely melted. Drizzle over the cooled cake.
8. Finish and Serve: Let the glaze set slightly before serving. Cut into wedges and serve.

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