Chocolate Cake Recipe with Chai and Kefir

Chocolate-chai kefir cake

Name: Chocolate-chai kefir cake
Total time: 1 h 30 min
Yield: Serves 10-12
Ingredients: 150g dark chocolate broken into chunks; 250g plain flour; 75g cocoa powder; 1½ tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground cardamom; ¼ tsp ground cloves; 250ml kefir; 3 medium eggs; 2 tsp vanilla extract; 150g caster sugar; 100g soft light brown sugar; 125g unsalted butter softened, plus extra for the tin; 100g dark chocolate; 75ml whipping cream; 1 tbsp golden syrup

Sarah Cook

Published: January 1, 2020 at 10:00 AM

Save recipe

Serves 10-12

Easy

Total time: 1 hr and 30 mins

+ cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

We've added kefir to this glossy, indulgent chocolate and chai-spiced cake to help keep it extra moist

Skip to ingredients

Alternatives

Complete the dish

Bake this chocolate kefir cake, then check out our chocolate fudge cake, easy chocolate cake, chocolate Guinness cake and chocolate drip cake.

For more chai-inspired flavours, check out our best chai recipes including a chai latte, karak chai, masala chai, chai White Russian and iced hazelnut chai latte.

Ingredients

Nutrition

150g dark chocolate

broken into chunks
250g plain flour
75g cocoa powder
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
250ml kefir
3 medium eggs
2 tsp vanilla extract
150g caster sugar
100g soft light brown sugar
125g unsalted butter

softened, plus extra for the tin

GLAZE

100g dark chocolate
75ml whipping cream
1 tbsp golden syrup

Nutrition: per serving

kcal439
fat22.6g
saturates13.2g
carbs49.3g
sugars30.7g
fibre3.7g
protein7.5g
salt0.6g

Method

step 1

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.
step 2

Stir together the flour, cocoa, baking powder, bicarbonate of soda, spices and 1⁄4 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
step 3

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.

Check out our best chocolate cake recipes here...

Authors

Sarah Cook

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue