Ingredients:

  • 250g all-purpose flour
  • 60g unsweetened Dutch-processed cocoa powder
  • 300g granulated sugar
  • 1.5 tsp baking soda
  • 0.5 tsp sea salt
  • 240ml plain unsweetened kefir
  • 120ml sunflower or avocado oil
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 120ml boiling water or hot coffee

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your 9 inch round cake pan and line the bottom with parchment paper.
  2. Sift the cocoa powder and baking soda into a large mixing bowl to prevent clumps and ensure a velvety texture. Add the all-purpose flour, granulated sugar, and sea salt to the bowl.
  3. In a separate jug or bowl, whisk together the kefir, oil, eggs, and vanilla extract until fully emulsified.
  4. Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk starting from the center, gradually drawing in the flour until just a few streaks remain.
  5. Slowly stream in the boiling water or hot coffee while whisking gently until smooth and glossy. The batter will be thin, which is essential for the moisture profile.
  6. Pour the batter into the prepared pan and bake for 35 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.