If you’re looking for the ultimate breakfast recipe, the Chocolate and Greek Yogurt Bundt Cake is the dessert that will change your mornings. It’s not your typical pantry cake: using Greek yogurt in the batter ensures a moist, soft texture that lasts for days, while the chocolate chips add a delicious note to every bite. With the correct technical steps, you’ll achieve a Chocolate and Greek Yogurt Bundt Cake that’s tall, light, and perfectly structured, ideal for dipping or enjoying on its own.
If you love bundt cakes, try the classic bundt cake , the café bundt cake, the lemon bundt cake or the yogurt bundt cake.
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OTHER SUPER SOFT BUNDT CAKES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chocolate and Greek Yogurt Bundt Cake
- 4 eggs
- 160 g sugar
- 1.75 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 5.5 tbsps butter
- 0.75 cups Greek yogurt 2% fat
- 1 packet baking powder
- 1 pinch salt
- 0.75 cups chocolate chips
Tools
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- Electric whisks
- Hand whisks
- Bundt pan 9.5 inches
Steps to Make the Chocolate and Greek Yogurt Bundt Cake
To begin, dedicate the necessary time to the cake base: in a bowl, break the eggs and beat them thoroughly with electric whisks, gradually adding the sugar. You should obtain a light, fluffy mixture that has almost tripled in volume. With the whisks still running, slowly add the cooled, melted butter. This step is crucial for creating a stable emulsion that will support the cake’s rise in the oven.
The second technical step involves integrating the dry ingredients. Incorporate the flour, cocoa powder, and baking powder, making sure to sift everything through a fine-mesh sieve: this will prevent annoying lumps and aerate the batter. Then add the Greek yogurt, which, due to its density, will give the cake a unique softness. Finish with a pinch of salt and mix with a spatula, using upward movements to avoid deflating the beaten mixture.
Before baking, implement an essential trick: lightly flour the chocolate chips. This little technical step prevents them from sinking to the bottom of the pan during baking. Add them to the batter and pour the mixture into a lightly greased 9.5-inch bundt pan. Bake in a preheated static oven at 356°F for about 40-45 minutes. Before removing from the oven, always perform the toothpick test to ensure the inside is dry.
Once baking is complete, remove the pan from the oven and let it cool on a rack. It’s important not to attempt to remove the cake from the pan while it’s still hot, as the moist structure from the Greek yogurt makes it delicate until it stabilizes. When the Chocolate and Greek Yogurt Bundt Cake is completely cool, gently invert it onto a serving plate and finish with a generous dusting of powdered sugar before serving.
Tips for Perfect Results
Room Temperature Eggs: For a perfect beat, use eggs that aren’t cold from the fridge; this allows the sugar to dissolve better and the mixture to incorporate more air.
Thick Yogurt: Greek yogurt is ideal for this recipe because it has less whey than regular yogurt, helping to keep the batter supported despite the chocolate chips.
Cold Chips: If you have time, place the chocolate chips in the freezer for 15 minutes before flouring them: they will better maintain their shape during the oven’s thermal shock.
Creative Variations
White Version: Replace the 30 g of cocoa with an equal amount of all-purpose flour and add vanilla extract for a marbled or completely white bundt cake.
Citrus Touch: Grate the zest of an organic orange into the batter: the combination of chocolate and orange is a timeless classic that enhances the freshness of the yogurt.
Butter Substitution: If you prefer a cake without butter, you can replace it with 70 g of sunflower oil, which will make the cake’s texture even more airy.
Storage and Planning
Under a Glass Dome: The Chocolate and Greek Yogurt Bundt Cake stays soft for 3-4 days if stored under a cake dome or in an airtight container.
In Freezer: You can freeze the cake already sliced, wrapped individually in plastic wrap. Just let them sit at room temperature for an hour to have a freshly made breakfast.
Revival: If after a few days it starts to dry out, warm a slice for a few seconds in the microwave: the heat will slightly melt the chocolate chips and rejuvenate the yogurt’s softness.
Now It’s Your Turn!
The Chocolate and Greek Yogurt Bundt Cake is the king of breakfast desserts: simple, wholesome, and incredibly fragrant. It’s the perfect recipe for anyone looking for guaranteed results without too many complications. And you, how do you prefer it? Do you like to accompany it with a cup of tea or do you prefer dipping it in cold milk? Tell me in the comments, I’m curious to know your morning habits!
FAQ (Questions and Answers)
Can I use 0% fat Greek yogurt?
Yes, you can use it, but keep in mind that the 2% or whole version offers slightly better softness due to the fat content.
Why didn’t the bundt cake rise well?
Ensure the baking powder is not expired and avoid opening the oven in the first 30 minutes of baking, as this would cause a sudden temperature drop.
Does the pan have to be 9.5 inches?
If you use a larger pan (10.2 inches), the bundt cake will be lower and you’ll need to slightly reduce the baking time by about 5-8 minutes.
