Happy Easter everybody!
It’s been a while. I don’t know how many times I’ve already written those words and many more I wanted but stopped myself.
Who wants to read about blogger’s struggles to write. There are at least four more recipes waiting in a line and somehow I’m sitting and thinking how I like this little place and how I wish to write more. The road to hell is paved with good intentions.
I won’t promise I get better, but I know I like coming back.
So let’s talk about a cake. Easter typically is about yeast babkas, but I so much prefer the simple bundt cakes. There are so many variants and they are so easy to make. This bundt cake is rich and dense. There is no chocolate inside just cocoa powder, but nobody will be able to tell. My favorite part is the icing.
Chocolate yogurt bundt cake
Recipe from Moje wypieki blog
- 2 cups plain flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 cup cocoa powder
- 125g butter, room temperature
- 3/4 cup caster sugar
- 2 eggs, room temperature
- 1 cup Greek yogurt, room temperature
- 100ml milk
- 100g dark chocolate
- 15g caster sugar
- 15g butter
DirectionsPreheat the oven to 150°C/140°C fan. Butter and flour a 2-liter capacity Bundt pan.
Sift the flour, baking powder, baking soda and cocoa powder into a bowl.
Place the butter and sugar in another bowl and whisk to combine (you can use a mixer). Add one egg at a time and mix until fully incorporated before adding the next egg.
Add 1/3 of the flour mixture and mix until well combined. Mix in half of the yogurt. Mix in another 1/3 of the flour mixture until well incorporated. Then add the yogurt and the rest of the flour and mix until well combined.
Pour the mixture into a greased Bundt pan and bake for around 45-60 minutes or until a toothpick inserted in it comes out clean). Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it cool completely.
Heat the milk in a medium pot until it starts to simmer. Remove from the heat. Add in the chopped chocolate. Leave it for a minute to melt. Add the sugar and butter. Stir the chocolate until the mixture is completely smooth.
Pour over the cooled cake.
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