Peach and Chocolate Cake

A delicious and light cake, perfect for hot days, consisting of chocolate sponge, Greek yogurt cream filling, peaches, and velvety chocolate glaze. Each slice delivers fudgy chocolate flavour, creamy filling, and a burst of fruit that elevates the experience. Perfect for holidays, birthdays, or when you simply want to impress.

• Prepare the dough. Pour the kefir, brewed coffee, oil, and vanilla flavoring into a bowl, beat the egg, and add the sugar. Mix gently with a whisk—just until the ingredients are combined. Sift the flour, cocoa, baking powder, baking soda, and salt.
• Gently whisk again until fully blended.
• Line a 20 cm diameter cake tin with baking paper. Pour the batter into the tin, place in an oven preheated to 170 degrees Celsius and bake for 35 minutes. Leave the batter to cool.
• Prepare the cream mixture. Dissolve the jelly in 2/3 cup of boiling water. Leave to cool.
• Drain the water from the peaches in a sieve, cut them into cubes.
• Whip the cream until stiff peaks form. When finished, add the powdered sugar.
• Add the Greek yogurt to the cooled and slightly set jelly. Pour the yogurt and jelly into the whipped cream and mix gently.
• Add the sliced peaches to the cream mixture and stir to combine.
• Spread the mixture over the cooled cake. Refrigerate for at least 5 hours.
• Prepare the filling. Add the butter and milk to a saucepan. Heat over low heat until the butter has completely melted.
• Add the chocolate broken into pieces. Heat until the chocolate melts and the ingredients are completely mixed. Allow to cool slightly.
• Pour the filling over the cake and refrigerate for about 1 hour. Enjoy!