A simple yet surprisingly delicious cake. I used 1/3 less sugar in both the batter and the frosting (it's still plenty sweet for my taste). It's best to use 20% sour cream; with 15%, the frosting is a little runny. Now I'll experiment with different frostings and additions.
Ingredients
Sugar 1,666 cups
Wheat flour 1 cup
Kefir 1 cup
Cocoa powder 2 tablespoons
Baking soda 1 teaspoon
Sour cream 400 g
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1. Beat the kefir and 1 cup of sugar together thoroughly.
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2. Add the sifted flour, baking soda, and cocoa. Beat well again. Tool Flour sifter
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3. Pour the batter into a pan and bake for 30 minutes at 200 degrees. Tool Oven thermometer
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4. Let the baked cake cool and cut it in half.
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5. Beat the sour cream and 2/3 cup of sugar together thoroughly. Spread over the cake layers.
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6. Decorate the cake with grated chocolate.
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7. It's best to refrigerate the cake for 2 hours so it can absorb the frosting thoroughly and become tender.
Recipe by Natalya Prokopenko