"Pele" Chocolate Cake

"Pele" chocolate cake features a moist kefir-and-cocoa cake layer and a "little fire" frosting made from boiled condensed milk and butter. The cake bakes at 170°C for about 45 minutes, and the trimmings become crumbs - some go into the frosting, some coat the sides. It comes together quickly, and the result is excellent. Recommended - enjoy!

"Pele" Chocolate Cake

A moist kefir chocolate cake layer with a frosting of boiled condensed milk and butter, coated in chocolate crumbs.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Chilling 1 hour hr 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 8 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

For the cake layer

• 1.5 cup flour
• 1.5 cup sugar
• 350 ml kefir
• 70 g butter melted
• 50 g cocoa powder
• 3 eggs
• 1 tsp baking soda neutralized with vinegar
• 1 ml vanilla extract

For the frosting

• 380 g boiled sweetened condensed milk
• 100 g butter softened

Method

 

1. Sift the flour, cocoa and sugar into a bowl and mix. Beat in the eggs, add the kefir and melted butter, and mix well.
2. Add the vanilla extract and the baking soda neutralized with vinegar or lemon juice, and mix.
3. Line the bottom of a 22-24 cm pan with parchment, grease the sides and pour in the batter. Bake at 170°C until a skewer comes out dry, about 45 minutes. Let the cake layer cool.
4. Using a knife and a 16 cm plate as a guide, cut a circle out of the cake layer; keep the trimmings for the frosting and coating.
5. For the frosting, beat the softened butter, gradually adding the boiled condensed milk 1 tbsp at a time, until you get a smooth, fluffy frosting.
6. Crumble half the trimmings in a blender and mix them into most of the frosting.
7. Cut the 16 cm cake layer into two. Place the first half in the ring, top with the crumb frosting, cover with the second half and press down. Coat the top with some of the plain frosting and refrigerate for 30 minutes.
8. Remove the ring, coat the sides with the remaining frosting, crumble the second half of the trimmings and coat the sides of the cake with the crumbs.
   
9. Refrigerate the cake for another hour. Enjoy!
   

Notes

The "little fire" frosting is made from boiled condensed milk and butter.

Tips

• You need a 22-24 cm pan for the cake layer, no smaller.
• Neutralize the baking soda with vinegar or lemon juice.
• It's easiest to assemble the cake inside a 16 cm cake ring.
• Don't throw anything away: the cake trimmings all go into the frosting and the coating.