Don’t you just love Facebook? This morning, someone posted something about eating chocolate cake for breakfast, and I had to remember making Chocolate Cake with Mocha Frosting, and promising my friend that I would make cake today.
Low and behold, when I went to my refrigerator, I found no milk, and didn’t feel like going out to get any. However, I had a large container of plain, yummy yogurt, and I knew that it would make a really rich cake.
Just a warning, make sure you use Baker’s Joy or some other means of getting your Bundt pan completely greased. This cake likes to stick, and when I make it in a regular cake pan, I always use parchment paper. Alas, you can’t use parchment paper in a Bundt pan, so just make sure you really spray the pan well with the Baker’s Joy.
Chocolate Yogurt Cake Video
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa
- 1 tsp instant espresso or instant coffee
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup boiling water
- Confectioner’s Sugar
- Heat oven to 350°F. Grease and flour a Bundt pan. I recommend using Baker’s Joy spray..
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, yogurt, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Dust with confectioner’s sugar.