- 1 cup butter, softened, plus some melted for brushing the pan
- 2 2/ 3 cups plus 1 tablespoon all-purpose flour, divided
- 3/ 4 cup plus 3 tablespoons cocoa powder, divided
- 1 1/ 2 teaspoons baking powder
- 1/ 2 teaspoon baking soda
- 1 3/ 4 cups granulated sugar
- 3 large eggs
- 2 cups kefir
- 1 teaspoon vanilla extract
- 1 package instant coffee powder
Use a pastry brush to grease bundt pan with melted butter and dust with 1 tablespoon flour + 1 tablespoon cocoa. It’s very important that every corner of the pan is greased and dusted properly, otherwise the cake will stick to the pan. Preheat your oven to 340ºF.
Beat together soft butter and sugar for 5 minutes with your mixer, until light and fluffy. It’s very important that all ingredients have the same temperature, so get them out of the refrigerator a few hours before you start to bake. Add eggs one at a time, beating well after each addition. Then add vanilla extract and mix until combined.
In another large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and instant coffee powder.
Add half of the dry ingredients to the butter-sugar mixture, beating until just combined. Then pour in kefir and mix until fully incorporated, then add the remaining flour-cocoa-mixture and stir until just combined.
Pour batter with the help of a spatula into the greased and dusted bundt pan. Bake until a toothpick inserted into the middle of the cake comes out clean, this takes about 60 minutes. Let it cool for about 10 minutes, then invert the cake onto a cooling rack and let cool completely.
Use powdered sugar or a chocolate glaze as a topping.