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This chocolate kefir sour cream cake consists of a moist fluffy chocolate sponge cake and the delicate sour cream with a slight hint of caramel. It tastes loose, creamy and so incredibly delicious. Plus, it’s very easy and quick to make. You can find a detailed chocolate kefir sour cream cake recipe with exact quantities and step-by-step instructions right here at the bottom.
Chocolate sponge cake with kefir
The sponge for this cake is not a classic one. It is made with kefir. This makes it taste particularly moist and soft.
In addition, vegetable oil is added to the dough, which also ensures the moistness of the cake layers.
Cocoa powder gives the sponge cake chocolate flavor.
Thus, this cake consists of the heavenly fluffy and tender chocolate sponge cake.
Sour cream with hint of caramel
The cream for this cake is made of sour cream. It tastes sour and combines perfectly with the sweet sponge cake.
In addition, the cake cream contains caramelized sweetened condensed milk. It gives the cake a light caramel flavor.
Make fewer cake layers
I baked a large baking sheet sponge cake and then divided it into four cake layers. This made my cake not as wide, but quite tall.
Alternatively, you can cut the large sponge cake into two or three cake layers. Then you’ll get a wider cake that isn’t as tall.
More cake cream ideas
As for the cake cream, you can experiment here according to taste.
For example, instead of just sour cream, use a mixture of sour cream and cream for the cream, as I did for the layer cake with chocolate sponge layer cake with sour cream.
You can also make the cake with cream cheese and cream, like in my recipe for the banana cream cheese cake or the knit hat cake.
This chocolate kefir sour cream cake is
- moist,
- fluffy,
- creamy,
- tender,
- heavenly delicious,
- easy and quick to make,
- ideal for dessert during the week or for a party.
Very simple chocolate kefir sour cream cake recipe
The recipe for this chocolate kefir sour cream cake, which you can find in the recipe box here at the end of the post, is very simple and quick.
First, you make the chocolate sponge cake with kefir on a baking sheet, which is ready in no time. You let it cool and cut it into several cake layers.
Then you whip the cream with only two ingredients, which will take you about five minutes.
Then you assemble the cake. And it’s ready! Now you only have to cool the cake.
How to make chocolate kefir sour cream cake: tips and tricks
- Since the batter contains an acidic ingredient (kefir), you’ll need both baking powder and baking soda in the recipe. They ensure that the sponge cake rises and becomes fluffy.
- Instead of vanilla bean**, you can use vanilla sugar or vanilla extract.
- Do not bake the sponge cake longer than necessary or it may taste dry. Use a wooden skewer to check if it is baked.
- Instead of sour cream, you can make a sour cream cream or cream cheese cream. Read my notes on this above.
Did you make the chocolate kefir sour cream cake yourself using this recipe? I’m looking forward to your result, your star rating and your comment here below, how it turned out and tasted to you.
Looking for more cake recipes? Try also:
- Frying pan chocolate cake with pudding butter cream – no oven
- Chocolate honey cake with ganache – simple layer cake recipe
- Naked cake with chiffon cake and lemon cream – winter edition
Chocolate kefir sour cream cake
Ingredients
for the sponge cake
- 250 ml kefir
- 3 eggs
- 180 g sugar**
- 100 ml vegetable oil
- 45 g cocoa powder**
- 250 g flour**
- 4 g baking powder**
- 2 g baking soda** (sodium bicarbonate)
- 1 pinch of vanilla bean**
- 1 pinch of salt
for the cream
- 300 g sour cream cold
- 150 g caramelized sweetened condensed milk cold
Instructions
Preparation of the sponge cake
- Beat eggs, sugar, vanilla and salt to an airy light mass.
- Carefully stir in kefir and vegetable oil.
- Mix flour with cocoa powder, baking powder and baking soda.
- Fold the dry flour mixture into the liquid egg-sugar mixture to make a thick sponge batter.
- Spread the batter evenly on a baking tray lined with baking paper, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 12 minutes and let it cool.
- Cut off a 0.5 - 1 cm thick edge from all sides of the sponge cake and crumble it finely.
- Cut the sponge cake into four equal-sized cake layers.
Preparation of the cream
- Whip sour cream and caramelized sweetened condensed milk until creamy.
Preparation of the cake
- Spread the four cake layers with the cream, stack them on top of each other and spread the sides of the cake with the remaining cream.
- Sprinkle the top and sides of the cake with the crumbs.
- Chill the chocolate kefir sour cream cake for at least 2 hours.
Notes
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract.
- Do not bake the sponge cake longer than necessary or it may taste dry. Use a wooden skewer to check if it is baked.
- Note the detailed tips and tricks for making the chocolate kefir sour cream cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
