Homemade Greek Yogurt Chocolate Cake
- Yield 10
- Prep 15 minutes
- Cook 45 minutes
Homemade Greek Yogurt Chocolate Cake is a dessert recipe on Avoteb. The yield on the card is 10. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 1/3 cup cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup plain Greek yogurt (I used 2% fat)
- 2 teaspoons pure vanilla extract
- 2 tablespoons butter
- 1/4 cup milk
- 6 ounces bittersweet or dark chocolate, finely chopped
Method
Warm oven to 350 degrees F. Butter and flour a 10- or 12-cup Bundt pan and keep nearby.
In a small saucepan, combine the butter, cocoa powder, espresso powder, salt, and water and put over a medium burner. Leave until just melted and combined, stirring occasionally. Lift from the heat and keep nearby.
Mix the flour, sugar, and baking soda in a large bowl and whisk to blend. Tip in half of the melted-butter mixture and whisk until completely blended (it will be very thick). Tip in the remaining butter mixture and whisk to combine. Tip in the eggs one at a time, whisking each to blend completely before adding the next. Beat in the Greek yogurt and vanilla until smooth.
Tip the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
Let the cake cool in the pan for 15 minutes and then invert onto a rack. Once the cake has cooled to room temperature, drizzle with chocolate glaze.
Mix all ingredients in a saucepan. Warm over a medium burner, stirring constantly, until the chocolate is melted. Lift from heat and let cool and thicken for 5-10 minutes (or until the glaze reaches your desired consistency). Then drizzle over the chocolate cake.
