Steps

• Preheat the oven to 340°F (static) and butter a bundt cake mold, I used one with high edges (chiffon cake mold) 8 inches in diameter, if it doesn’t have high edges, use a 9.5-inch one.
  
  With the electric beaters, whip the eggs (they must be at room temperature) with the sugar and pinch of salt until you get a very light, fluffy, and frothy mixture, you can also use a stand mixer.
  
  While still beating, slowly add the oil, vanilla extract, then the yogurt (also at room temperature, remove from the fridge about 30 minutes before).
  
  Sift the flour with the baking powder and add it to the egg mixture a little at a time while still beating.

• Once the batter is smooth, pour half into the buttered mold.

  
  Add the sifted cocoa to the remaining batter along with 2 tablespoons of water and mix well with a spatula.

  
  Pour the cocoa batter into the mold over the plain one and use a fork or a wooden skewer to create swirls to marble the two batters.
  
  Bake the bundt cake at 340°F in the lower part of the oven, the shelf just above the base, for about 45 minutes, check with a skewer (if cooked, the skewer should come out dry; otherwise, continue baking for a few more minutes).
  
  Let the bundt cake cool for 15 minutes, then place it on a tray and let it cool completely, if desired, dust with powdered sugar.

  

• Preheat the oven to 340°F (static) and butter a bundt cake mold, I used one with high edges (chiffon cake mold) 8 inches in diameter, if it doesn’t have high edges, use a 9.5-inch one.

  Eggs and yogurt must be at room temperature.

  
  Insert the butterfly attachment into the mixing bowl.
  
  Separate the egg yolks from the egg whites.
  
  Place the egg whites with a pinch of salt in the bowl 4 minutes/speed 4.
  
  Set them aside in a bowl.

• Without washing the bowl, put the yolks in the bowl with the sugar and whip 2 minutes/speed 4.
  
  Remove the butterfly and add the oil 10 sec/speed 3.

  
  Add the yogurt and mix 20 sec/speed 3.
  
  Add the flour, vanilla extract 50 Sec./Speed 3.
  
  Use a spatula to gather all the batter to the center and add the baking powder 20 Sec./Speed 3.
  
  Turn off the mixer and add the egg whites a little at a time, mixing with a spatula from bottom to top.

• As soon as the batter is smooth, pour ¾ of it into the buttered mold.
  
  Add the sifted cocoa to the remaining batter along with two tablespoons of water and mix well with a spatula.
  
  Pour the cocoa batter into the mold over the plain one and use a fork to create swirls to marble the two batters.
  
  Bake the bundt cake at 340°F in the lower part of the oven, the shelf just above the base, for about 45 minutes, check with a skewer (if cooked, the skewer should come out dry; otherwise, continue baking for a few more minutes).

  
  Let the bundt cake cool for 15 minutes then place it on a tray, let it cool completely and if desired, dust with powdered sugar.

  

• The soft yogurt and chocolate marbled bundt cake is ready to be enjoyed… Happy baking!
  
  Try all my other bundt cakes, you can find them all by CLICKING HERE.

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