Full Belly Sisters: Simple Chocolate Chocolate Chip Greek Yogurt Cake

Monday, December 22, 2014

Simple Chocolate Chocolate Chip Greek Yogurt Cake

Every time I go to HomeGoods (which is a lot lately, with all my holiday shopping), I keep finding these fabulous NordicWare baking pans. I really adore them; I'm not much of a cake decorator but these pans turn out cakes so pretty, they don't need much decorating. A little powdered sugar and they're ready to wow your crowd.

When I saw this one—a 10-cup capacity, winter-themed Bundt—I just had to have it! I'm amassing quite a collection of these pans... 

I made this beauty today. Once it was completely cooled, I wrapped it up tightly and stuck it in the freezer; I'll serve it at the Christmas Eve dinner I'm hosting. I plan to serve it with some vanilla ice cream and a chocolate hazelnut sauce(!!!). Maybe I'll set aside a slice to leave for Santa. Maybe.

  • 1/2 cup unsalted butter
  • 1/3 cup cocoa powder 
  • 1 teaspoon kosher salt
  • 1 cup water
  • 1 cup whole wheat pastry flour
  • 1 cup almond flour
  • 1 2/3 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 3/4 cup Greek yogurt (whole milk or 2%)  
  • 2 teaspoons pure vanilla extract
  • 2/3 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees. Grease and flour your Bundt pan.

Put butter, cocoa powder, salt, and water in a small saucepan and place over medium heat. Cook, stirring, until melted and combined. Remove from the heat and set aside. 

In a large bowl, whisk together the flour, sugar, and baking soda. Add the melted butter mixture and whisk until completely blended. Add the eggs, one at a time, whisking until completely blended. Whisk in the yogurt and the vanilla extract. Whisk until smooth. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes (note: timing may be slightly different, depending on your Bundt pan). Let the cake cool in the pan for 10-15 minutes and then invert it onto a rack. Let the cake cool completely before dusting it with powdered sugar.

Interested in more Greek Yogurt recipes? Check out The Greek Yogurt Diet by Dr. Sonali Ruder (a.k.a. The Foodie Physician)—it's got great information on the health benefits of Greek yogurt, as well as loads of recipes using this versatile ingredient. Full disclosure: the book features a few of my recipes!

This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. Don't fret, I only recommend products I personally use and approve.

1 comment:

  1. Sonali- The Foodie PhysicianDecember 23, 2014 at 2:57 PM

    This looks amazing and I love the Bundt pan! Thanks so much for the book shoutout! Happy holidays!!


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