Chocolate cake with airy cream
 
Preparation time: 2 hours
Servings – 8
Kcal: 310

Ingredients:
For cake:
7/8 cup / 200g Kefir (room temperature!) 
2 Eggs СО (room temperature!) 
1 cup / 200g Sugar 
1 cup / 130g Flour 
2 tsp. / 10g Baking powder 
2 tbsp. / 15g Cocoa powder 
2 tbsp. / 30 ml Refined vegetable oil 
Salt, a pinch 
For curd cream:
14.1 oz. / 400g Cottage cheese (not granular) 
12.3 oz. / 350g Sour cream 20% 
5.2 oz. / 150g Sugar 
1 tbsp. / 30g Vanilla Sugar 
For chocolate glaze:
5.2 oz. / 150g Sour cream 20% 
3 tbsp. / 75g Sugar 
1 tbsp. / 8g Cocoa powder 
1 tbsp. / 20g Butter 

Preparation steps

1. Line the mold (21cm in diameter) with parchment. Preheat the oven to 160 ° C / 320°F.
2. Using a mixer, beat eggs with salt and sugar until fluffy, for 3-4 minutes. Add kefir and vegetable oil.
3. Combine flour, cocoa and baking powder. Sift to the egg-kefir mixture. Stir the dough with a spatula. You don’t need to knead too long, just until smooth.
4. Pour the dough into the prepared mold and bake for 40-45 minutes. Let cool the ready cake a little, for 10-15 minutes.
5. Take out the cake from the mold, remove the parchment paper, place it on the wire rack let the cake cool.
6. For the cream, mix sour cream and cottage cheese. Add sugar and vanilla sugar. Liquidize with a hand blender. The density of the cream can be adjusted by adding a little more cottage cheese or sour cream.
7. When the cream is completely homogeneous, whip with a mixer for 3-5 minutes to make the cream airier.
8. Cut the cake (it is slightly warm) into three equal parts. Grease each layer of a cake with 6-7 tablespoons of cream. Place in the refrigerator for 3 hours.
9. Cook glazing. Combine in a saucepan sour cream, sugar and cocoa powder. Stir until smooth. Cook, permanently stirring, until see the first bubbles. Let cool.
10. Glaze the cooled cake with glazing. Transfer in the fridge and let the glazing harden.
11. Garnish with fresh fruits.