Chocolate bundt cake

Written by Agata

If you’re looking for the most perfect light chocolate bundt cake that is not too sweet and perfectly moist – here’s the recipe you’d want to save and use over and over again.

I couldn’t resist and use my new bundt cake tin for this cake and I must say it came out perfectly! It disappeared in minutes and I know this is already becoming one of my favourite bundt cake recipes. Next time I think I might throw in a handful of walnuts or hazelnuts into the mixture for some extra texture.

If you do decide to make this cake, I would love to hear how you liked it! :)

Chocolate bundt cake

2019-12-04 15:20:48

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Ingredients

Cake
230g unsalted butter, room temperature
200g caster sugar
135g brown sugar
2tsp vanilla extract
3 large eggs, room temperature
245g plain flour
60g cocoa powder
1tsp baking powder
1tsp baking soda
120ml (1/2 cup) hot water
240ml (1 cup) Greek yoghurt, room temperature
Chocolate ganache
200g good quality dark chocolate
180ml (3/4 cup) heavy cream

Instructions

Grease the bundt cake tin thoroughly well with butter. Preheat the oven to 180°C. In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
Add vanilla and eggs, one at a time, and continue to beat until mixture is combined. Boil the kettle and pour out 1/2 cup water and set aside.
In a separate bowl, sift flour, cocoa powder, baking powder and baking soda and whisk lightly.
Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the Greek yoghurt and fold until the mixture is completely combined and smooth. Don't worry if it will be quite thick – this is fine.
Pour chocolate batter into prepared bundt pan and bake for approximately 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
To make chocolate ganache, chop dark chocolate and transfer to a bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes.
Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.

Adapted from Sweetest Menu

Windmill Dreams https://windmilldreams.com/