<\/em><\/strong><\/p>\n

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Chocolate yoghurt Bundt cake with chocolate glaze is a deliciously moist cake made with thick Greek yoghurt. There\u2019s plenty of cocoa in the batter, giving it an almost intensely chocolatey flavour, as though it were made with the finest chocolate\u2026 I made the chocolate glaze using the same method as for my Andaluzja cake \u2013 it\u2019s absolutely fantastic! This Bundt cake will turn out beautifully without a dense, underbaked centre as long as you follow three basic rules, which apply to all butter cakes: all ingredients should be at room temperature, the flour and cocoa powder should be sifted, and once the dry ingredients have been added, the batter should not be overmixed \u2013 mix only until everything is just combined. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for chocolate yoghurt Bundt cake:<\/span><\/p>\n

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• 125 g butter<\/li>\n
• \u00be cup caster sugar<\/li>\n
• 2 large eggs<\/li>\n
• 1 cup Greek yoghurt<\/li>\n
• 300 g plain flour<\/li>\n
• \u00bd cup cocoa powder<\/li>\n
• 1 tsp baking powder<\/li>\n
• 1\u00bd tsp bicarbonate of soda<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter and sugar in the bowl of a mixer and beat until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition, just until combined. Sift the flour, cocoa powder, baking powder and bicarbonate of soda directly into the butter mixture. Add the Greek yoghurt and briefly fold together with a spatula, just until combined. Do not mix any longer than necessary.<\/p>\n

  Grease a Bundt tin with butter and dust with flour, shaking off any excess. Transfer the batter to the tin \u2013 it should fill approximately three-quarters of the tin.<\/p>\n

  Bake at 160\u00b0C for about 45\u201360 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin. Then turn the cake out onto a wire rack and leave to cool completely.<\/p>\n

  Ingredients for the chocolate glaze:<\/span><\/p>\n

  \n
  • 100 ml milk<\/li>\n
  • 100 g chocolate (70% cocoa)<\/li>\n
  • 15 g sugar<\/li>\n
  • 15 g butter<\/li>\n<\/ul>\n

    Pour the very hot milk over the chopped chocolate, then add the sugar and butter. Gently stir until you have a smooth, glossy chocolate glaze, then pour over the Bundt cake.<\/p>\n

    Enjoy!<\/p>\n

    Recipe by Donna Hay.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Chocolate yoghurt Bundt cake with chocolate glaze is a deliciously moist cake made with thick Greek yoghurt. There\u2019s plenty of cocoa in the batter, giving it an almost intensely chocolatey flavour, as though it were made with the finest chocolate\u2026<\/p>\n","protected":false},"author":1,"featured_media":566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,50,81],"tags":[96,107,133],"duration":[],"tag_group":[],"class_list":["post-565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-chocolate-cakes","category-easter","tag-chocolate","tag-cocoa-powder","tag-yoghurt"],"acf":[],"yoast_head":"\n