This Chocolate Bundt Cake is moist, chocolaty and perfectly fudge-y!
Please note: I just wanted to mention that this recipe appears in the June 2016 edition of Chatelaine Magazine, and there is an error in the printed recipe. The 1/4 cup of milk has been accidentally left out. This recipe here in my post is the correct version. Enjoy!
I love Bundt cakes…everything about them. They’re delicious, gorgeous and so easy to make. Oh, and have I mentioned the pans? All of the glorious beautiful pans? I have a Bundt pan obsession and I don’t care who knows it! Recently I bought a new one, and it was just calling out to have a chocolate cake baked in it. So I rose to the challenge and made this delicious Chocolate Bundt Cake.
This is the kind of cake that likely won’t last through one dessert session, and if it does it will call you from the counter demanding that you come eat it right now. And you’ll think of it as it sits there, and your mouth will water and you’ll then need to go over with your fork and eat it. all. up.
It’s so delicious. Moist, chocolatey and irresistible. For this cake I used Astro® Original Balkan Style Yogourt (6%) in the recipe. I like to use yogourt in many of my cake recipes, because I just know that by adding it, the cake will come out moist. But I like to use a thick and creamy yogourt like Astro which is made with only 3 ingredients: skim milk, cream and active bacterial cultures. It’s the perfect consistency for cakes, and adds just the right amount of moisture. I truly think the best kind of cake recipes are the ones that have an ingredient like yogourt in them.
So shall I tell you how this Chocolate Bundt Cake turned out? Fudgey yet cakey and mega scrumptious. It’s the kind of cake you can eat 2 days later (if it lasts that long) and it’s still moist. SO so good.
I chose not to put any icing on this cake, because sometimes it’s just nice to eat cake. Moist, chocolate-y cake in all it’s glory. No icing to confuse the flavour. So I kept it simple and it was perfect. You should make it.
Chocolate Bundt Cake
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup Astro® Original Balkan Style Yogourt 6%
- 1/4 cup milk
- 2 eggs
- 1 tbsp vanilla
- 1 cup strong coffee warm or cool
- 1/2 cup vegetable oil
- Preheat your oven to 350 degrees.
- Prep your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
- In a mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
- In a separate bowl, whisk together the yogourt, milk, eggs, vanilla, coffee and vegetable oil.
- Add the egg mixture to dry ingredients, and mix on medium speed for about 2 minutes.
- Pour your batter into your prepped Bundt pan. Gently tap the pan on the countertop to remove air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- When done, let your pan cool on a wire rack for about 15 - 20 minutes before removing the cake.
** I have been asked quite a few times about the Bundt pan I used for this cake and I can see why because it’s a beauty! This Bundt pan is the (this is an affiliate link) Nordic Ware Platinum Collection Heritage Bundt Pan. I love it! It’s a bit tricky to bake with, but as long as you properly prepare your pan, you should be fine. **
Have a delicious day!
Disclosure: As a Chatelaine Taster & Tester, I received compensation for participating in this program however all views are my own. This post also contains affiliate links. Thank you for supporting A Pretty Life blog! xo