This has it all. All the chocolate. Inside and outside. There’s cocoa, melted chocolate, chocolate chips, ganache, you name it, it’s in here!
The batter was huge, the cake is huge, and it’s so soft it just melts in your mouth. I saw this recipe and instantly had a chocolate craving that could only be cured by this cake. The original called for sour cream, but I thought greek yogurt sounded better. Plus, now it’s a high-protein cake so it’s healthy!
Well, that’s a lot of sugar and flour, so maybe not. Chocolate is super good for you though. I read somewhere once that people who eat chocolate or drink cocoa 3 times a week live 2 years longer than those who never indulge. As someone who drinks cocoa every morning in the winter, this is very good news.
I’ve been playing around with my new (to me, anyways) camera. I’m still not great at getting photos in-focus, but it’s been so much fun! iPad photos can be so grainy. Now my photos look clear even when they’re huge. Except when I fail to focus properly…so maybe 40% of the time.
This cake is a winner for me because I’m traveling with it for 8 hours this weekend. Ya can’t do that with buttercream frosting! Michael’s side of the family is having a huge reunion so I’m making some travel-friendly treats. There aren’t many I make that hold up well over several days, but this does. Try it for yourself this summer! Bundt cakes are so darn easy and pretty.
1 c. cocoa powder, sifted, plus more for dusting pan
6 oz. semisweet chocolate, finely chopped
1 c. boiling water
1 ½ c. butter
1 ½ c. packed brown sugar
2 t. vanilla extract
2 ¼ c. flour
1 1/2 t. baking soda
1 ½ c. plain greek yogurt
1 c. semisweet mini chocolate chips
For the glaze:
1 c. semisweet chocolate chips
¼ c. heavy cream
Preheat oven to 325 F. Grease Bundt Cake Pan and dust with cocoa powder; tap out excess. In a medium bowl, combine cocoa and chocolate. Add boiling water and whisk until chocolate melts and the mixture is smooth. Set aside. In bowl of electric mixer, beat butter for 30 to 45 seconds. Add brown sugar and beat on medium until light and fluffy, about 5 minutes. Add eggs one at a time, beating until incorporated. Stop mixer occasionally to scrape down sides of bowl. Beat in vanilla. With the mixer on low, add flour and baking soda and mix briefly. Add greek yogurt and mix well. Slowly pour in chocolate-cocoa mixture and beat, stopping occasionally to scrape down sides of bowl. Fold in chocolate chips.
Pour batter into prepared pan. Bake until knife inserted into center comes out clean, 60 -65 minutes. Transfer pan to wire rack and let cake cool for 15 minutes. Invert the pan onto rack and lift off the pan. Let cool completely, at least 1 hour.
Meanwhile make glaze. In a heatproof bowl, microwave chocolate until melted. Add cream and whisk until the mixture is smooth.
Pour glaze over the cake, allowing it to drip down sides. Let cake stand until glaze is set, at least 15 minutes.
Adapted From: Lick the Bowl Good