Chocolate’s not usually my thing. I was always a vanilla kid. I mean, don’t get me wrong I wouldn’t turn it down, but it’s not usually the flavor I’d choose first. But every once in a while there’s a dish or a recipe that surprises me, and my tastebuds for that matter. This cake is one of them. This luscious Chocolate Yogurt Bundt Cake is unreal. Rich, but light. Decadent, but not too sweet. Chocolatey, but not overwhelmingly so. It is the perfect balance of moisture and crumb and is topped off with a gleaming chocolate ganache glaze.
This Chocolate Yogurt Bundt Cake has a little secret ingredient: coffee! Coffee really is chocolate’s best friend when it comes to chocolatey baked goods (see here and here). It gives the chocolate the punch it needs when being baked, allowing the chocolate to keep all it’s richness. The coffee also ensures a really moist cake! As a hint to what really gives this cake it’s great flavor, I decorated it with come chocolate coated coffee beans! A great little crunch and pop of coffee when taking a bite!
Another great thing about this cake is that it’s quite easy to whip up. Yes, there is some stovetop action necessary, but I didn’t even need to get out my mixer when whisking together this batter! Happy (with fewer dishes) hubby!
When you’re mixing up this gorgeous beauty, be sure not to skimp on the ganache. It really does take this Chocolate Yogurt Bundt Cake to the next level! It is amazing when still warm, but even once it has set, it is velvety smooth and delicious. Make sure not to put the cake in the fridge until the ganache has set, or else the chocolate will lose it’s decadent shine!
Ingredients
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup strong coffee (can be fresh or instant)
- 2 cups all-purpose Gold Medal flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips (optional)
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup (or agave nectar)
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- Chocolate coated coffee beans, to decorate (optional)
Instructions
- Position a rack in the center of the oven and heat to 350º F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and coffee and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the Greek yogurt and the vanilla extract. Whisk until smooth. Add chocolate chips and stir once or twice, just to incorporate.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Whip up this cake next weekend and all of your friends and family will be begging for the recipe!