Greek Yogurt Chocolate Cake

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Total Time

60 minutes

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(4)

Ingredients

10-12 servings

1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup cocoa powder
1 teaspoon instant espresso powder
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour, plus more for the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup plain Greek yogurt (I used 2% fat)
2 teaspoons pure vanilla extract
2 tablespoons butter (for glaze)
1/4 cup milk (for glaze)
6 ounces bittersweet or dark chocolate, finely chopped (for glaze)

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Preparation

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Step 1

Preheat oven to 350 degrees F. Butter and flour a 10- or 12-cup Bundt pan and set aside.

Step 2

In a small saucepan, combine the butter, cocoa powder, espresso powder, salt, and water over medium heat. Cook until just melted and combined, stirring occasionally. Remove from heat and set aside.

Step 3

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk to combine.

Step 4

Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the Greek yogurt and vanilla until smooth.

Step 5

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Step 6

Let the cake cool in the pan for 15 minutes, then invert onto a rack. Once the cake has cooled to room temperature, drizzle with chocolate glaze.

Step 7

To make the chocolate glaze: Combine all glaze ingredients in a saucepan. Heat over medium heat, stirring constantly, until the chocolate is melted. Remove from heat and let cool and thicken for 5-10 minutes (or until the glaze reaches your desired consistency). Then drizzle over the chocolate cake.