Nonstick cooking spray
2 cups all-purpose flour
1 cup Dutch-processed cocoa powder
1 cup white sugar
1 cup packed dark brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup Plain Latta Kefir
1/2 cup vegetable oil
1 ¼ cup coffee
2 large eggs
2 cups high-quality semisweet chocolate chips
2 sticks unsalted butter, at room temperature
4 tbsp Dutch-procesed cocoa powder (Fair Trade)
2 tsp vanilla extract
¼ tsp fine sea salt
1 cup Latta Acidophilus
3 cup confectioners’ sugar, sifted
Adjust oven rack to middle position and preheat to 350 degrees. Spray two 8-inch round cake pans with nonstick cooking spray and line with parchment paper, cut into an 8-inch round to fit.
In the bowl of a stand mixer, sift together the flour and cocoa powder. Add the sugar, dark brown sugar, baking soda, baking powder, salt, Latta, vegetable oil, coffee and eggs and mix on low until combined. Scrape down the sides of the bowl and mix on medium speed for 10 seconds more.
Divide the batter evenly into the two prepared pans. Bake on the center rack for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean or with just crumbs attached. Do not over bake.
Allow cakes to cool completely on a wire cooling rack. Run a pairing knife along the edge of the cake pan to loosen the cake. Invert the cakes onto the rack and remove the parchment paper. Flip back over with the bottom side down. Allow to cool completely.
Melt the chocolate chips in a double boiler set over simmering, non-boiling water. Stir often. Allow melted chocolate to cool slightly, approximately 10 minutes.
In the bowl of a stand mixer, beat the butter until light and fluffy, on medium-high speed. Turn the mixer off, add the melted chocolate, mix on medium speed until combined. With the mixer off, add the cocoa powder, vanilla and Kefir, beat on low speed until combined. Slowly add the confectioners sugar, on low speed, until combined. Scrape the bowl and raise the speed to medium-high and beat for one minute more, until light and fluffy.
With a serrated knife, split each cake in half horizontally, so you have four layers of cake.
Place one layer of cake on a serving dish or pedestal. Using a ½ cup measuring cup, scoop out a rounded ½ a cup of frosting over the cake layer. Spread out, using an offset spatula, until the layer is covered. Repeat with the remaining cake layers until the top layer is on.
Spread the remaining frosting over the top and side of the cake until completely covered. There may be some extra frosting. There is no need to worry about making the frosting smooth. Using the spatula, make decorative swirls all over the cake.
Chill cake in the refrigerator until firm, approximately two hours. Slice and serve.
Tip: the cake is easier to frost if you freeze the layers first for about an hour or two until firm. Cover with plastic wrap in the freezer.