Whole grain chocolate cake on kefir, with cranberries

Whole-grain cake on kefir and butter turns out to be incredibly tasty - dense, with rich chocolate flavor and bright cranberry sourness. Cranberries and chopped chocolate are laid out on top of the dough before the cake is baked. The dough is kneaded with whole grain and ordinary wheat flour with the addition of cocoa powder. Considering that the cake with cranberries and chocolate is very easy to prepare, the recipe is a real find!

Ingredients

• Cranberries - 50 g
• Dark chocolate - 50 g
• Kefir - 150 ml
• Butter - 100 g + for greasing the mold
• Eggs - 3 pcs.
• Premium wheat flour - 150 g (1 cup with a capacity of 250 ml)
• Whole grain flour - 100 g (2/3 cup with a capacity of 250 ml)
• Sugar - 250 g
• Cocoa powder - 50 g
• Baking powder - 10 g

Directions

1. Melt the butter in the microwave (or in another convenient way).
2. Then, if it is hot, cool slightly.
3. In a bowl, combine sugar and eggs. Whisk until sugar dissolves. Turn on the oven to heat up to 180 degrees.
4. Pour butter and kefir into the egg mass.
5. Whisk for 1 minute.
6. In a separate bowl, sift both types of flour, cocoa powder and baking powder. We mix.
7. In three or four passes, we introduce the dry ingredients into the liquid mass. After each time, beat the dough with a whisk.
8. The dough will be thick.
9. Wash and dry cranberries.
10. Finely chop the chocolate.
11. Grease a mold (21x11x6 cm) with butter.
12. Put the dough into a mold.
13. Spread cranberries evenly on top.
14. Sprinkle the cake with chocolate and bake for 40-45 minutes at 180 degrees.
15. After this time, check the cake with a skewer. If the skewer does not come out dry, cover the cake with foil and send it to the oven for another 10-15 minutes.
16. Cool the finished cake for 15-20 minutes in the form.
17. Then take the cake out of the mold.
18. Whole grain chocolate cranberry muffin is ready.