Chocolate-chai kefir cake
1 HOUR 30 + COOLING | SERVES 10-12 | EASY
The kefir gives this cake a slight tang and will help to keep it beautifully moist.
dark chocolate 150g, broken into chunks
plain flour 250g
cocoa powder 75g
baking powder 1Ω tsp
bicarbonate of soda 1 tsp
ground cinnamon 1 tsp
ground ginger Ω tsp
ground cardamom Ω tsp
ground cloves º tsp
kefir 250ml
eggs 3 medium
vanilla extract 2 tsp
caster sugar 150g
soft light brown sugar 100g
unsalted butter 125g,
softened, plus extra for the tin
GLAZE dark chocolate 100g whipping cream 75ml golden syrup 1 tbsp
• Heat the oven to 180C/fan 160C/gas 4 and butter and line the base of a deep, 23cm loose-bottomed cake tin. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave. Put the kettle on.
• Stir together the flour, cocoa, baking powder, bicarbonate of soda, spices and º tsp of fine salt in a large bowl. In a separate bowl, whisk together the kefir, eggs, vanilla and melted chocolate. In a large mixing bowl, beat together the sugars and butter until just combined, then tip in the dry ingredients, followed by the wet. Use an electric whisk to combine to a smooth batter. Whisk in 150ml of just-boiled water from the kettle and scrape into the prepared tin. Bake for 45-55 minutes or until a skewer poked into the cake comes out clean. Cool in the tin for 10 minutes, then remove onto a serving plate to finish cooling completely. • For a saucy finish, ice just before serving, but if you don’t mind the icing matt and set, you can do it as soon as the cake is cool. Chop the chocolate and put in a bowl, then combine the cream and syrup in a small pan. Heat gently until bubbles just start to appear then pour over the chocolate. After 3-5 minutes stir together until the chocolate has melted completely. Slowly spoon or pour all over the cake. Leave for a minute (or up to a day) then serve in wedges, if you like. PER SERVING 439 KCALS | FAT 22.6G SATURATES 13.2G | CARBS 49.3G | SUGARS 30.7G FIBRE 3.7G | PROTEIN 7.5G | SALT 0.6G