Even better to just use one bowl for mixing the ingredients and one baking pan with minimal washing (lazy me ...) No electric mixer is required. Well, glad that this easy fool-proof, guaranteed recipe that put a big smile on all our faces.
Moist, full of deep chocolate flavor, a bundt cake somewhat resembles fudgey brownie. Yes my big kids love chocolatey cakes too!
Recipe adapted from:Beyond Kimchee
Below my slightly adjusted version to suit my 6-cup Bundt pan.
Chocolate Yogurt Bundt Cake
Makes one 6-cup Bundt pan or one 7 inch round pan.
113g unsalted butter
15g cocoa powder (I used Hershey's cocoa)
1/2 teaspoon salt
126g cake flour
120g castor sugar
1/2 teaspoon baking soda
60g plain Greek yogurt
1 teaspoon vanilla extract
Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.
Grease the 6-cup Bundt pan lightly with some *vegetable cooking oil using a brush or with kitchen towel, set aside.
(*or well-greased with softened butter and lightly flour)
In a small saucepan combine Ingredients (A) and place over medium heat. Cooking and stirring with a spatula until melted and combined. Careful don't let the mixture come to a boil. Remove the saucepan from the heat and set aside.
Combine and mix well Ingredients (B) with a balloon whisk in a big bowl, set aside.
Pour half of the melted cocoa butter mixture to (B) and whisk until incorporated and blended. The mixture will be thick. Add the remaining cocoa butter mixture and whisk until combined. Next add the egg, whisking until completely blended. Whisk in the yogurt and the vanilla extract until smooth.
Pour batter into the prepared pan. The batter is runny. Bake in preheated oven at 170°C for about 35 - 40 minutes. (Mine was baked at 35 minutes and I tent with an aluminium foil in the last 10 minutes of baking). Check for doneness, insert a skewer in the center if it comes out clean with a few moist clumps clinging to it. Do not over bake else it will be dry.
Let the cake cool in the pan for 15 minutes and then invert onto a rack to cool completely. Then carefully lift the cake onto a serving dish or platter.
100g Dark chocolate, break or chopped coarsely
100g heavy cream
1 tablespoon sugar (you may increase the amount if prefer it sweeter).
To make the glaze, combine the heavy cream and sugar in a small saucepan and boil over medium heat. Stirring occasionally with a big metal spoon or whisk until the sugar is dissolved. The cream should be hot but not over boiled.
Off the heat and remove the saucepan. Add the chopped chocolate to the hot cream and whisk until smooth.
Let the mixture cool down for about 5 minutes until it is slightly thickened.
Use a spoon to drizzle the glaze over the cake and allow it to fall down the sides. Let the ganache set for about 5 minutes before slicing the cake.
Served with some ice cream and a glass of cold milk if you like. But for me ... simply indulge this heavenly rich, moist, delicious and chocolatey cake with a cup of 'kopi kosong' ... black coffee without sugar on a sunny afternoon!
Enjoy & Happy Baking!