Greek Yogurt Chocolate Cake
Recipe GLPRa533f73b68fd96
A rich, moist chocolate cake made with Greek yogurt for tenderness and depth of flavor. Dark chocolate, espresso powder, and cocoa create an intensely satisfying dessert, finished with a smooth chocolate glaze.
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Ingredients
2 tablespoons butter, divided
1/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour, plus more for pan preparation
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup plain 2% Greek yogurt
2 teaspoons pure vanilla extract
1/4 cup whole milk
6 ounces bittersweet or dark chocolate, finely chopped (for glaze)
Directions
Preheat your oven to 350°F. Butter and lightly flour a 10- or 12-cup Bundt pan, shaking out excess flour, and set aside.
In a small saucepan over medium heat, combine the butter, cocoa powder, espresso powder, salt, and water. Stir occasionally until the butter is melted and the mixture is smooth and well combined, about 3–4 minutes.
Remove the cocoa mixture from heat and set it aside to cool slightly.
In a large mixing bowl, whisk together the flour, sugar, and baking soda until evenly distributed.
Pour half of the cocoa mixture into the dry ingredients and whisk vigorously until fully combined. The batter will be thick at this stage.
Add the remaining cocoa mixture and whisk until the batter is smooth and uniform.
Add the eggs one at a time, whisking thoroughly after each addition to ensure complete incorporation before adding the next egg.
Whisk in the Greek yogurt and vanilla extract until the batter is smooth and no streaks remain.
Stir in the milk until fully incorporated.
Pour the batter into the prepared Bundt pan, smoothing the top gently.
Bake for 40 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire cooling rack.
Let the cake cool completely to room temperature before glazing, about 30 minutes to 1 hour.
While the cake cools, prepare the chocolate glaze: place the chopped dark chocolate in a small saucepan with 2 tablespoons butter. Heat over medium heat, stirring constantly, until the chocolate is completely melted and smooth, about 3–4 minutes.
Remove the glaze from heat and let it cool and thicken for 5–10 minutes, stirring occasionally, until it reaches your desired consistency for drizzling.
Drizzle the cooled chocolate glaze over the top of the completely cooled cake, allowing it to flow down the sides. Serve once the glaze has set.
