|5.||Baking powder||1 Tsp|
|7.||Chicken egg||2 PC.|
|8.||Espresso coffee||1 Art.|
|10.||Vegetable oil||1/2 Art.|
|12.||Butter Glaze||80 Column|
|13.||Cocoa Glaze||100 Column|
|14.||Powdered sugar Glaze||200 Column|
|15.||Milk Glaze||100 Ml|
|16.||Vanilla Glaze||1 Tsp|
Preheat the oven to 180 C. Grease with butter and sprinkle flour with two round baking dish.
In a large bowl, combine flour, sugar, cocoa, soda, baking powder and salt. Pit in the center.
Add eggs, coffee, kefir, vegetable oil and vanilla. Beat for 2 minutes at medium speed. The dough will be liquid. Pour into prepared forms.
Bake in a preheated oven for 30 to 40 minutes, or until the stick inserted in the middle of the cake comes out clean. Let cool for 10 minutes, then remove from molds and allow to cool completely on a wire rack. Add and cream as desired. Melt the butter, add cocoa. Then pour in powdered sugar, milk and a teaspoon of vanilla extract. Stir well so that there are no lumps. Add a small amount of milk if the icing is thick. Lubricate the cake layers and sides of the cake with plenty of chocolate icing. Put in the refrigerator for 3 hours.