| 360 gr. all-purpose flour | |
| 230 gr. sugar | |
| 4 eggs | |
| 250 gr. butter | |
| 1 tsp baking soda | |
| 1 ½ tsp baking powder | |
| 1 tbsp vanilla extract | |
| 400 gr. kefir | |
| 3 tbsp unsweetened cocoa powder (50 gr.) | |
| 2 tbsp powdered sugar (30 gr.) | |
| 125 gr couverture for frosting |
| 1. | In a big bowl, whisk flour, baking powder, baking soda and leave aside. |
| 2. | Preheat the oven to 170o Celsius. |
| 3. | Beat with a hand hold or stand mixer, butter and sugar until smooth and creamy. |
| 4. | Add the eggs, one at a time, and continue with the mixer running on low speed. |
| 5. | Add vanilla extract, then flour and kefir alternatively just until incorporated. |
| 6. | In a smaller bowl combine cocoa, caster sugar and 1/3 of the cake batter. |
| 7. | In a buttery tin, place vanilla and cocoa mixture in layers, or in every way you like, as to form the marble effect. |
| 8. | Tap the bottom of the tin on your work surface to ensure that there aren’t any air bubbles. |
| 9. | Bake the cake for around 50 minutes. |
| 10. | Put the baking tin onto a cooling rack for 15-20 minutes and then turn the cake out onto the cooling rack and leave to cool. |
| 11. | Melt chocolate using the bain marie technique and cover the cake all over. |
NOTES
Kefir is fermented milk drink similar to a thin yogurt or ayran, made from kefir grains (colonies of bacteria, yeast, proteins and sugars) that look like tiny buds of cauliflower, fermented with cow, goat, or sheep milk. Kefir is originated from North Caucasus, where shepherds in the mountains discovered that fresh milk carried in their traditional goatskins would occasionally ferment into a refreshing, effervescent beverage. They learned to control the fermentation using “kefir grains”.
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