Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 1/2 tsp (7g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) low-fat kefir
  • 2 large (100g) eggs
  • 1/2 cup (120ml) neutral oil
  • 1 tbsp (15ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter
  • 2 cups (240g) powdered sugar
  • 1/4 cup (25g) black cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. Sift together flour, black cocoa, sugar, baking soda, and salt into a large bowl. Pour boiling water over the mixture and whisk briefly to bloom the cocoa.
  3. Whisk in the kefir, eggs, oil, and vanilla extract until the batter is glossy and smooth. Do not overmix.
  4. Divide batter evenly between the two pans and bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.
  5. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  6. Prepare frosting by beating softened butter and powdered sugar, then mixing in black cocoa powder, heavy cream, and vanilla extract.