Indulging in a slice of cake is always a delight, and when that cake is a Spiced Chocolate Kefir Bundt Cake, it’s a symphony of flavors that takes the experience to a whole new level. This unique and decadent treat combines the richness of chocolate with the tangy goodness of kefir and a medley of warm spices, creating a dessert that’s as delightful to the taste buds as it is to the soul.
The recipe seamlessly blends the deep, luscious notes of cocoa with a blend of cinnamon, nutmeg, and cloves, creating a harmonious dance of flavors. The addition of Lifeway kefir not only infuses a subtle tang but also brings a myriad of health benefits to the table.
Here you go with the recipe!
Ingredients
2 tbsp shortening, for the pan
3/4 cup plus 2 tbsp Dutch process cocoa powder,
divided
4 oz good-qualitybittersweet chocolate, chopped
(preferably Ghirardelli)
1 cup unsalted butter, at room temperature
4 large eggs, at room temperature
1 tbsp good-quality pure vanilla extract
1/2. cup Organic plain kefir
3 tbsp olive oil
2 cups Cake flour
2 cups granulated sugar
1 tsp espresso powder
1 . tsp kosher salt
1 tsp baking powder
1/4. tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
A pinch of cayenne pepper
Powdered sugar for dusting
Method:
Preheat the oven to 325 f .Thoroughly grease a 10- to 12-cup Bundt cake pan with melted shortening,Use a silicone pastry brush to ensure all creases of the Bundt pan are covered in shortening, then dust the pan with 2 tablespoons of cocoa powder.
In a large, microwave-safe bowl, add the chocolate and heat it in the microwave oven at medium power (50%) for 60 to 90 seconds. Stir it every 20 to 30 seconds, until the chocolate has fully melted. Next, slice the softened butter and add it to the melted chocolate. Mix well using a spatula until the butter is fully melted and combined with the chocolate. Once the chocolate and butter have melted, add the 3/4. cup of cocoa powder and stir until everything is well combined. Set the mixture aside to cool. First, in a small bowl or a glass measuring cup, combine the eggs, vanilla, kefir and oil. Beat the mixture using a fork and set it aside. Then, add the flour, sugar, espresso powder, salt, baking powder, baking soda and spices into the cooled chocolate mixture using a spatula. Finally, using a balloon whisk, gently fold the egg mixture into the flour-chocolate mixture until well mixed (batter). Bake the cake. Scrape the batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a cake skewer or toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 30 seconds. Invert the cake onto a cooling rack and let the cake cool completely before dusting powdered sugar.
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