The yogurt and cocoa bundt cake with coffee glaze is a soft baked cake, perfect to enjoy for breakfast or a snack. I made the cake by adding unsweetened cocoa and yogurt to the other ingredients: you can use any yogurt you like, plain or fruit-flavored. Additionally, I did not use butter but only two tablespoons of sunflower oil. I adorned this cake with a delicious coffee glaze and garnished with grated dark chocolate. Fragrant and tasty, this cake is perfect for recharging your energy!
For more recipes, check out the collections:
Bundt Cake – Breakfast Recipes
Coffee Desserts
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 1 1/4 cups Flour
- 1/4 cup Unsweetened cocoa powder
- 3 Eggs
- 1/2 cup Yogurt
- 1/3 cup Sugar
- 2 tbsps Sunflower oil
- 1 packet Baking powder
- 2 tbsps Espresso coffee
- 1 1/2 cups Powdered sugar
- to taste Dark chocolate
Tools
- Bundt cake mold
Preparation
To make the yogurt and cocoa bundt cake with coffee glaze, beat the sugar with the sunflower oil and yogurt using an electric mixer until the mixture is fluffy.
Add the eggs, one at a time, until each is fully incorporated, continuing to beat until the ingredients are completely combined.
In another bowl, sift the flour with the baking powder and unsweetened cocoa. Slowly add the flour to the egg mixture, one spoonful at a time, until each is absorbed, continuing to beat to perfectly blend the ingredients.
Grease and flour a bundt pan (I used a pan 6.7 inches in diameter and 3.9 inches high) and pour the mixture into it.
Bake in a preheated oven (I used a convection oven) at 347°F for 40-45 minutes, perform the toothpick test.
For those using the Versilia oven: Cover the Versilia oven with the lid and place it over low heat, positioning it above the flame spreader. Cook on high flame for 5 minutes, then lower the flame to the minimum and cook for 45 minutes, perform the toothpick test.
Once baked, remove from the oven and allow to cool completely. Then invert it onto a plate and remove it from the mold.
In a small bowl, pour the espresso coffee and powdered sugar. Mix with a spoon to dissolve the sugar and avoid the formation of lumps.
If the glaze is too liquid, add more powdered sugar, one spoonful at a time; conversely, if it is too thick, add a little coffee. The glaze should be creamy and very thick.
Pour the glaze over the surface of the bundt cake, using a spoon.
Garnish the cake with grated dark chocolate. Enjoy!
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