Classic Chocolate Bundt Cake

Name: Classic Chocolate Bundt Cake
Yield: 12 servings
Ingredients: Oil for brushing pan; 2 cups (500 mL) flour; 1 tsp (5 mL) baking powder; ½ tsp (2 mL) baking soda; 1 cup (250 mL) brewed coffee; 1 cup (250 mL) butter (2 sticks); 1 cup (250 mL) unsweetened cocoa powder; 2 cups (500 mL) sugar; 2 eggs; 2 tsp (10 mL) vanilla extract; 1 cup (250 mL) full-fat Greek yogurt; 1 tsp (5 mL) salt; Optional Topping: Easy Cake Glazes

Ingredients

Oil for brushing pan
2 cups (500 mL) flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
1 cup (250 mL) brewed coffee
1 cup (250 mL) butter (2 sticks)
1 cup (250 mL) unsweetened cocoa powder
2 cups (500 mL) sugar
2 eggs
2 tsp (10 mL) vanilla extract
1 cup (250 mL) full-fat Greek yogurt
1 tsp (5 mL) salt
Optional Topping: Easy Cake Glazes

Directions

Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.
In a medium bowl, combine the flour, baking powder, and baking soda; set aside.
Add the coffee, butter, and cocoa to the Classic Batter Bowl. Microwave, uncovered, on HIGH for 2–3 minutes, or until the butter melts.
Remove the chocolate mixture from the microwave. Add the sugar and salt, and whisk to combine.
Add the eggs one at a time, mixing well after each addition. Add the vanilla and Greek yogurt, and whisk until smooth.
Add the flour mixture to the batter bowl; whisk until the ingredients are just combined and there are no lumps.
Pour the batter into the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 45–50 minutes, or until the Cake Tester & Releaser inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let it cool completely before glazing.

Yield:

12 servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 400, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 54 g, Fiber 3 g, Sugars 34 g, Protein 6 g