Ooh la la! This irresistible protein-packed chocolate cake is dense, moist and perfect for any chocolate lover. Containing Greek yogurt, this chocolate-drizzled Bundt cake is sure to please!
I was having a hard time figuring out what to bake one weekend. Cookies? Nah. Bar desserts? Nope. Cupcakes? Too much work. I drew some inspiration from my refrigerator and saw that I had half a container of Greek yogurt and some heavy cream in there. Cake? Yes! Cake with Greek yogurt? Even better. Chocolate Greek yogurt cake? Folks, I think we have a winner.
When I ran this cake idea by my husband, he wisely exclaimed that any chocolate cake would always go over well in our house. He is right, of course, as the two of us love chocolate, and we have a little chocoholic-in-training.
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This chocolate Bundt cake was fantastic. It was soft and light, and definitely not too sweet. Addie kept talking about how amazing the frosting was. The cake produced a soft and tender crumb, so it’s not one of those dense pound cakes. You couldn’t taste any of the Greek yogurt, but it provided the cake with a lot of moisture. Dry chocolate cakes do not belong in my house, so this cake was welcome in our home.
I’m glad I gave most of the cake away; otherwise, I’d probably eat it all on my own.
Pour the batter into your prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about 15 minutes before inverting onto a wire rack.
While the cake is cooling, prepare the ganache. Melt the chocolate, butter and milk/cream in a small saucepan over medium heat. Stir constantly until the mixture thickens to your desired consistency. It may help to take the saucepan off the stove and allow it to cool for 5-10 minutes, as it will thicken in that time.
Drizzle the ganache over the cooled cake and serve.
Yield: One Bundt cake; about 10-12 servings
Source: Gimme Some Oven
Chocolate Greek yogurt Bundt cake with chocolate ganache
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder optional
- 1 teaspoon salt
- 1 cup water
- 2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 1 and 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup plain nonfat Greek yogurt
- 2 teaspoons vanilla extract
Ganache
- 6 ounces bittersweet or dark chocolate finely chopped
- 2 Tablespoons unsalted butter
- 1/4 cup milk or heavy cream
Instructions
- Preheat your oven to 350 degrees F.
- Generously grease a tube or Bundt cake pan and set aside.
- In a small saucepan, melt the butter, cocoa powder, instant espresso powder, salt and water together over medium heat. Mix until everything is smooth and the cocoa powder has fully dissolved. Turn off the stove and remove the pan from the heat.
- In a large bowl, whisk together the flour, sugar and baking soda. Add in half of the butter mixture and mix until everything is well incorporated. The batter will be super thick and clumpy. Add in the remaining butter mixture and whisk until you achieve a smooth batter.
- Add in the eggs one at a time until each one is fully incorporated. Add in the Greek yogurt and vanilla extract and mix until everything is well combined.
- Pour the batter into your prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about 15 minutes before inverting onto a wire rack.
- While the cake is cooling, prepare the ganache. Melt the chocolate, butter and milk/cream in a small saucepan over medium heat. Stir constantly until the mixture thickens to your desired consistency. It may help to take the saucepan off the stove and allow it to cool for 5-10 minutes, as it will thicken in that time.
- Drizzle the ganache over the cooled cake and serve.
when do you add coffee cuz it doen’t say in the direction and I would omit it anyways
Author
I’d add it with the dry ingredients. Thanks for letting me know about the omission!