Simple Chocolate Chocolate Chip Greek Yogurt Cake
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.
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