There are two kinds of people in this world, cake people and pie people. I married into a pie family, but have always been a cake person. If given a choice between pie and cake, my girls would choose cake, as well. Don’t get me wrong, my girls and I would never turn pie away, but if given a choice…
I have been making my own milk kefir since a friend was kind enough to share her grains with me over 8 months ago. Taking care of kefir is a big responsibility. It is a lot like taking care of a pet. Kefir grains need to be nourished every day, or every other day. I nourish, or feed my kefir with organic 2% milk, and my kefir is really happy, and tastes delicious. Since I started making kefir, I have baked bread with it, and made countless smoothies. I also drink a cup of it plain most mornings before a meal.
The other day I was reading again, about how you can use milk kefir, as a replacement for sour milk or buttermilk in most recipes, and decided to try it out. This recipe is inspired by the chocolate buttermilk cake recipe in The Fanny Farmer Cookbook.
| Kefir Chocolate Raspberry Layer Cake |
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Recipe type: Dessert
Author: Jillian
Serves: 4-6
- 1 1/3 cup unbleached all purpose flour
- 1/3 cup whole wheat flour
- 3/4 cup sugar(I used organic raw cane sugar)(it is going to taste the same no matter what sugar you use)
- 3/4 cup unsweetened cocoa
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup kefir(I make my own with kefir grains and 2% organic cow’s milk)
- 1/2 cup vegetable oil
- 1 Tbsp vanilla extract
- Preheat oven to 350 degrees
- Butter and flour two 8-inch round cake pans or 9×13-inch pan(I used a 9×13 inch pyrex pan)
- Mix the flour, cocoa, baking soda, and salt in a medium bowl
- Mix kefir, vegetable oil, and vanilla
- Add wet ingredients to dry ingredients and beat mixture until smooth
- Spread in the pan(s)
- Bake 20-25 minutes for the small pans and 30-35 minutes for the large, or until toothpick comes out clean when tested
- Cool for 5 minutes in the pans, before carefully turning out onto a cooling rack
- Turn cake right side up(very carefully)
- Cut cake in half
- Spread layer of raspberry jam over 1/2 of cake
- Place other half of cake top up on top of raspberry jam layer
- Cut into 4-6 pieces
- Dust pieces of layer cake with powdered sugar
- Garnish with fresh raspberries, when in season
- Enjoy with a lovely cup of raspberry tea
2.2.8
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I used olive oil, brown sugar and half the Salt in this recipe… It turned out excellent!
Hi Vanessa, Thank you for reading my bog and taking time to post. I am happy that you made some adjustments to fit your life, and that the cake turned out excellent. Please keep reading and posting when you make something, I would love to hear from you.
No eggs? What’s the texture like? “Cut into 4-6 pieces”? Oh my gosh if I only had the nerve to cut such huge pieces out of a 9×13 inch pan! I’m tempted to try this cake but afraid of a cake with no eggs… does it taste “normal”? Thank you!
Laurie, I hope you make this cake. Everything I have made from Fanny Farmer has been terrific. This cake is chocolaty and moist and delicious. I brought it to our local fermentation festival, and passed pieces of it out and everyone enjoyed it. Let me know if you make it & how you like it. Thanks for reading and commenting! Jillian