Chocolate Yogurt Bundt Cake
Indulge in the rich, velvety goodness of this Chocolate Yogurt Bundt Cake—a decadent dessert that's as simple to make as it is stunning to serve. This moist and tender cake combines the tangy creaminess of plain yogurt with the deep, chocolaty flavor of unsweetened cocoa, creating the perfect balance of sweetness and richness. With just 20 minutes of prep time, this recipe uses pantry staples like all-purpose flour, baking soda, and baking powder, while a touch of boiling water ensures an ultra-smooth batter. The Bundt pan gives it an elegant shape, while a light dusting of powdered sugar adds a touch of sophistication. Perfect for gatherings, celebrations, or a weeknight treat, this recipe yields 12 irresistible slices that are sure to impress. Whether you're a seasoned baker or a beginner, this easy-to-follow recipe will make you feel like a pro.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.75 cups Granulated sugar
- 1.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cups Plain yogurt
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 for greasing Nonstick cooking spray
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a Bundt pan with nonstick cooking spray, ensuring all grooves are covered.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the yogurt, vegetable oil, eggs, and vanilla extract until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Slowly pour in the boiling water while stirring, mixing until the batter is smooth and thin. Be careful not to overmix.
Pour the batter evenly into the prepared Bundt pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
Carefully invert the Bundt pan onto a wire rack to release the cake. Let the cake cool completely before garnishing.
Dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 681.3 g | 248% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 387.1 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 753 mg | 58% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 3701 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
