Preheat your oven to 150°C fan and grease two 8″ round cake tins.
Mix all your ingredients in a bowl and whisk until smooth with no lumps.
Pour your mixture into the two pre-greased tins and place in the middle of the oven for 30 mins or until it is cooked through.
Once your cake is cooked take it out the oven and leave it to cool for ten minutes before removing from the tin.
To make the fudge heat the chocolate, caster sugar, butter and treacle in a small pan until it has all melted together, once melted set aside (or in the fridge) to set a little.
Melt the chocolate, butter and cream in a bowl over a pan of water until mixed together and glossy.
Once your fudge has set a little spread it on the top of your first layer of cake, place your other cake on top of this layer and spread over your chocolate ganache. Add some walnut pieces for decoration if you wish. Serve with your favourite brew!
Whisk the eggs, sweetener and vanilla in a bowl until it is all combined.
Mix in the warm Kefir and melted butter to your egg mixture.
In a separate bowl mix the dry ingredients, then whisk into your egg mixture. Once this is thoroughly mixed together leave your pancake batter for 5 minutes to prove. This allows the natural yeasts in your Kefir to activate and make your pancakes extra fluffy.
Heat a frying pan with a little oil and ladle in a small amount of the pancake batter mixture at a time – they will rise so you don’t need to add too much, turn your pancakes to cook on either side.