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! :)
- 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
- 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.