Czech Kefir with Chocolate Coconut Ganache

The Cake 🎥

4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
¾ cup kefir or buttermilk (180g)

Preheat oven to 325°F. Grease a 9x13-inch baking pan and line the bottom with parchment paper.
Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
Add the kefir (or buttermilk) and the chocolate cake mix. Beat on low speed for 1-2 minutes until well combined.
Pour batter into prepared pan and bake in preheated oven for 35-40 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before inverting to unmold.

⅓ cup heavy cream (80g)
¾ cup semi-sweet chocolate, chopped (4.5oz, 128g)
1 teaspoon vanilla extract
⅛ teaspoon salt
Unsweetened, shredded coconut

Heat the heavy cream over low heat until simmering, but not boiling.
Remove from heat and add the remaining ingredients, then let stand for 3 minutes. Stir with a small whisk until well combined and smooth.
Pour the warm ganache over the cooled cake.
Sprinkle shredded coconut over cake.

PRINT

Preheat your oven to 325ºF.
Grease the recommended pan and line it with parchment paper.
If using a Bundt pan, apply a baking spray made with flour.
For best results, weigh all ingredients and bring them to room temperature.
Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let your cake cool for 5-10 minutes before taking it out of the pan.
Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Pre-heat your oven to 325ºF.
Grease the recommended cake pan and line the bottom with parchment paper.
If using a Bundt pan, apply a baking spray made with flour.
In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
Gently mix stir ins into batter until well combined.
Scrape batter into prepared pan(s) and sprinkle with toppings.
Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
Cool cake completely before frosting.

Pre-heat your oven to 325ºF.
Grease the recommended cake pan and line the bottom with parchment paper.
Stir all wet ingredients together.
Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
Bake immediately following the guidelines in the recipe.
Cool in baking pan for about 10 minutes before unmolding.
Cool cake completely before frosting.