Chocolate Yogurt Bundt Cake is a favorite in our house because it’s easy and quick to make. It has a rich chocolate flavor enhanced by the yogurt.
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 a 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.
For yogurt, use plain yogurt. You can use a Greek-style yogurt but you don’t have to. Try to use yogurt that is not very, very sour. Mountain High Yogurt is rich and not too sour. It’s our favorite for this cake.
- 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.