Wednesday, December 16, 2015

Greek Yogurt Chocolate Bundt Cake

Moist and full of chocolate flavor, this Greek Yogurt Chocolate Bundt Cake is very easy to make!

Thanks to the greek yogurt and coffee granules, this cake is so moist and chocolatey. Perfect for a birthday cake or holiday dessert. 

Drizzle with melted chocolate or dust with powdered sugar for a finishing touch. I frosted with a classic buttercream - 2 sticks softened butter whipped with 1 lb powered sugar and a splash of almond milk. I flavored the buttercream with vanilla bean paste to contrast the chocolate cake. A timeless combination.

Greek Yogurt Chocolate Bundt Cake
Serves 10-12
Adapted from Gimme Some Oven
  • 2 cups all-purpose flour
  • 1 3/4 cup granulated sugar
  • 1 cup butter, softened plus more for greasing pan
  • 1 cup water
  • 1/3 cup cocoa powder
  • 1/2 cup plain greek yogurt (I used non-fat)
  • 2 eggs
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee granules
  • 1 teaspoon salt
Preheat oven to 350. Butter bundt pan and dust with cocoa powder. Set aside.

In a saucepan, heat over medium heat. Add butter, water, cocoa powder, coffee granules, and salt and cook until melted. Set aside to cool. 

In a large bowl, whisk flour, sugar, and baking powder. Stir in butter mixture until combined. Whisk in eggs, one at a time, until combined. Finally, stir in vanilla and greek yogurt.  

Pour batter in pan and bake 38-45 minutes, or until a toothpick comes out clean. Allow to cool in pan on cooling rack for 15 minutes. Flip out of pan to cool completely on cooling rack before frosting/glazing. 

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