Using kefir, yogurt, or buttermilk in baked goods is not only a great way to use up any excess cultures you have lying around, but also creates a moist, tender crumb. The acidity in these dairy products is what makes this chocolate cake tender and light.
- 1 cup butter, softened, plus more for the pan
- 1½ cups Sucanat, or other unrefined sugar
- 3 large eggs, beaten
- ½ cup kefir, yogurt, or buttermilk
- 1 teaspoon vanilla extract
- ¾ cup water
- 2 cups flour
- ⅓ cup cocoa powder
- ¾ teaspoon salt
- 1½ teaspoons baking soda
- Preheat oven to 350°F. Butter a 9x13-inch pan and dust with flour. Set aside.
- In a medium bowl, cream butter with sweeteners. Stir in eggs, kefir, vanilla, and water. Set aside. In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda.
- Fold dry ingredients into wet, stirring just to combine. Pour batter into prepared pan and bake in preheated oven for 35 to 40 minutes or until set.
- Cool and serve as is or frost.
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