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Moist Chocolate Bundt Cake

We continue our series of creative food photography, this time with a fairytale-like and elegant scene featuring a moist chocolate bundt cake, of course, with levitating elements.

Levitating effects were achieved using simple string, which we’ll remove during the editing process. When using string, thread, or any kind of prop to help create levitation, it’s important to place it in a way that doesn’t dominate the composition but still securely holds the floating elements. The main levitating feature in the frame is a lush branch with flowers and greenery floating above the cake, connecting the top and bottom parts of the frame. The branch was positioned behind the table so the heat from the candles wouldn’t reach the leaves.

Every detail was carefully selected; butterflies symbolize movement and transformation, white flowers bring softness, and the delicate fabric ribbons evoke nature and earthy tones. The candles, placed as quiet guardians of the composition, add vertical balance and the symbolism of celebration. The color palette is based on the contrast of dark chocolate and light tones; greenery, yellow tones from the butterflies, and white flowers create a harmonious yet exciting whole.

Lighting comes from both sides, soft light reveals the cake’s texture and gently washes over the decorations. There’s no backlighting; only the candles discreetly illuminate the upper part of the cake, bringing warmth and an intimate evening mood.

The point of this photo is the feeling it evokes. Levitating elements work here because they’re not intrusive – they simply enhance the fairytale vibe of the entire scene. The bundt cake becomes more than just a dessert: it becomes a narrative element, a silent presence around which everything else is built. In that silence, among the strings and shadows, something I love the most happens, the moment when food stops being just food and becomes a story.

Now, onto the recipe!

Sastojci

  • 250 g gluten-free flour mix (store-bought)

  • 200 g cane sugar

  • 1 tsp baking soda

  • ¾ tsp salt

  • 150 ml walnut oil or melted butter

  • 250 ml boiling water

  • 65 g unsweetened cocoa powder (note: if using raw unsweetened cocoa, the cake will be more bitter – you can mix half raw and half regular cocoa)

  • 175 ml milk kefir, room temperature

  • 3 large eggs, room temperature

  • 2 tsp vanilla extract

  • 150 g chocolate chips

Priprema

  1. Preheat the oven to 175°C. Grease a bundt cake pan with butter.

  2. In a medium bowl, mix the gluten-free flour, sugar, baking soda, and salt. Set aside.

  3. In a large bowl, whisk together the oil, hot water, and cocoa powder.

  4. Add the dry ingredients to the cocoa mixture and beat with an electric mixer until fully combined.

  5. Mix in the kefir and vanilla extract, then add the eggs one at a time, beating until the batter is smooth. Fold in the chocolate chips.

  6. Pour the batter into the prepared bundt pan and bake for 45–55 minutes, or until a toothpick inserted into the thickest part comes out clean.

  7. Let the cake cool in the pan for at least 15 minutes before carefully inverting it onto a cooling rack. Cool to room temperature and, if desired, drizzle with melted chocolate.

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