This Cocoa Kefir Bundt Cake was made by chance, not a recipe borrowed from other sites or cookbooks. I had some Kefir to filter and had no idea, so I thought: “Bea, make a bundt cake because it’s the fastest thing in the world, and this way you won’t waste the Kefir!” And so it was. In the IG Stories I also showed you the various steps because it really only takes 5 minutes and you’re done!
Of course, I forgot to mention it’s butter-free, with just a bit of seed oil to grease the bundt cake pan
I want to highlight a couple of things: the first is the presence of lights because Luca fortunately always gives me everything that crosses my mind or that I see, as he says, “you’re like a dog with a white tail, you fall in love with whatever you see!”
So thanks for the lights; the second thing is the little house you see illuminated by the lights, it’s a symbol that reminded me of the Mammocce, as my cousin Paolo and Claudia, his partner, affectionately call the Twin Girls. Perhaps because in a month it’s Christmas, but this photo gives me a beautiful feeling of Family.
You can find the Cocoa Kefir Bundt Cake in the blog’s Collection of Bundt Cake Recipes on Bea’s Recipes by clicking here.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 181.54 (Kcal)
- Carbohydrates 31.87 (g) of which sugars 12.53 (g)
- Proteins 6.52 (g)
- Fat 3.81 (g) of which saturated 1.44 (g)of which unsaturated 1.95 (g)
- Fibers 0.59 (g)
- Sodium 160.62 (mg)
Indicative values for a portion of 63 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Cocoa Kefir Bundt Cake
- 3/8 cup milk kefir
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 1/4 cup sugar
- 2 eggs
- 1/4 cup sweetened cocoa powder
- 1 packet baking powder
- to taste chocolate chips
- to taste sugar sprinkles
- 1 pinch salt
- to taste vegetable oil (to grease the bundt cake pan)
Tools for making the cocoa kefir bundt cake
- 1 Bowl
- 1 Oven
- 1 Electric whisk
- 1 Bundt cake pan
- 1 Scale
- 1 Spatula
Preparation of the Cocoa Kefir Bundt Cake
My Bundt Cake was made with a very small mold, about 8.6 inches, which you can find here
The first thing to do since this cake is very quick to prepare is to preheat the oven to 356°F in static mode.
Take a bowl and break the two eggs, which we will work with the sugar and a pinch of salt using the electric whisks
Then add the filtered Kefir and start incorporating the flours.
With a spoon, add the all-purpose flour, potato starch, and cocoa, and finally the baking powder.
Grease the mold with vegetable oil and pour the batter. Sprinkle the top with chocolate chips and sugar sprinkles.
Bake the cake for about 25 – 30 minutes. Always do the toothpick test before turning off the oven. Often, the cooking times won’t match mine because my oven is quite old, reaches the temperature quickly, and maintains it for a long time without fluctuations. In fact, I sometimes think it even exceeds it.
Let the cake cool for a few hours before removing it from the pan. If you like, you can serve it with powdered sugar.
Enjoy your meal!!!
Storage:
If you don’t finish the Cocoa Kefir Bundt Cake first, you can store it in a cake container for up to 4 or even 5 days from its preparation.
Other recipes with the same bundt cake pan:
Here is the recipe for the super tall and fluffy Apple Bundt Cake, just click here
