Chocolate Yogurt Bundt Cake

chocolateyogurtbundtcake2 This Chocolate Yogurt Cake is made with cocoa, tangy yogurt and soft cake flour for a chocolate Bundt cake recipe that's incredibly moist, deeply chocolatey and super easy to make.

Chocolate Yogurt Bundt Cake:
1 cup butter
1 cup water, room temperature
⅓ cup cocoa powder
1 tsp. sea salt
2 cups cake and pastry flour
1¾ cups Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. baking soda
2 large eggs, room temperature
½ cup plain Greek yogurt, room temperature
1 tsp. pure vanilla extract

Chocolate and Honey Ganache:
4½ oz 70% dark chocolate
1 Tbsp. pure honey
1 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
½ cup heavy cream

Preheat your oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter your Bundt pan generously, then add a couple of Tbsp. of cocoa powder to the pan and shake around to coat. Tap out the excess and set aside.

In a small pot over medium heat, combine the butter, water, salt and cocoa powder. Let the butter melt and whisk the mixture together. Remove from the heat.

In a large bowl, sift together the flours, salt, sugar and baking soda. Pour in half of the cocoa mixture and stir to combine, then the other half. Add eggs, one at a time and stir until well combined. Lastly, add the yogurt and vanilla extract.

Pour the cake mixture into your prepared Bundt pan and set in the oven. Bake for 40-50 minutes, or until a cake tester comes out clean.

Let the cake cool in the pan for about 5 minutes, then carefully invert onto a wire rack and let cool completely. Don't stress if it doesn't come out perfectly, the ganache will cover up any flaws.

Make the Ganache:
Finely chop the chocolate, then put it in a small bowl together with the honey.

In a small pot heat the cream and sugar until just barely boiling - the sugar should be dissolved.

Pour the hot cream over the chocolate and stir to combine. Let the ganache cool to thicken just slightly, 5 or so minutes.

Place the cooled Bundt cake on a plate or serving tray, then spoon the ganache over the top. You can give it a bit of a shake to get the ganache to pour down the sides.

Allow the cake to rest while the ganache sets up, about one hour. You can speed this up by putting the cake in the fridge for about 20 minutes if you prefer.

Serve slices of cake with loosely whipped cream.

Makes 12 servings.

Cook's Notes:

Sugar: I do not recommend reducing the sugar in this, or any cake recipe, otherwise the taste and texture will both be negatively impacted.
Yogurt: I use full-fat plain Greek yogurt to make this cake, which ranges from 3.8-4.5% milk fat. I recommend using a runny yogurt, rather than a thick Balkan-style yogurt for this recipe.
Make-Ahead: This cake can be made a day in advance and kept wrapped in plastic or in an air-tight container at room temperature. You can add the ganache when you make it, or about an hour before you're ready to serve.
Leftover cake can be stored at room temperature in an air-tight container for about 3 days.
If you want to freeze the cake, you can wrap the whole cake or individual slices in plastic and store in the freezer for up to 3 months.