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Chocolate Bundt Cake

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.

Chocolate Bundt Cake {A Pretty Life}

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.

Chocolate Bundt Cake {A Pretty Life}

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.

Chocolate Bundt Cake {A Pretty Life}

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.

Chocolate Bundt Cake {A Pretty Life}

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

This Chocolate Bundt Cake is moist, chocolaty and perfectly fudge-y!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes


  • 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


  1. Preheat your oven to 350 degrees.
  2. 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.
  3. In a mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
  4. In a separate bowl, whisk together the yogourt, milk, eggs, vanilla, coffee and vegetable oil.
  5. Add the egg mixture to dry ingredients, and mix on medium speed for about 2 minutes.
  6. Pour your batter into your prepped Bundt pan. Gently tap the pan on the countertop to remove air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
  8. When done, let your pan cool on a wire rack for about 15 – 20 minutes before removing the cake.

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Chocolate Bundt Cake {A Pretty Life}

**  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

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  1. This cake is stunning! I’m all about bundt cakes too. I bet the yogourt made it perfectly tender. I also love that there is coffee in it. That really brings out the chocolate flavor. Sold. I’m definitely going to try this recipe. Thanks!

  2. Came to this website since, at this point, you must know that your recipe in Chatelaine June ’16 omitted the milk in the ingredients, but is referenced in the directions. But I’ll be back, so that’s a good thing!

    1. Oh no, that is unfortunate! Thank you for letting me know…I’ll make sure to pass along the information (there should be 1/4 cup of milk added). I really appreciate that you came over to visit here…I hope you find something delicious to make!

  3. I am providing dessert for a family of 10 from Fort McMurray who are living in our community temporarily. I’m making this for them tomorrow, with whipped cream and berries. It looks so good, I should probably make one for my family too. I need more Bundt pans…

    1. Oh I love this so much Angie…so thoughtful of you to bake for that family! I am going to keep an ear to the ground over here for any families moving into our area and will do the same – you inspired me!

  4. I have the recipe as printed in Chatelaine. The ingredients do not list milk but it is called for in the directions. What is correct? I’m ready to bake

  5. I made this for a family dinner recently and it was a success! Moist, rich and chocolatey – delicious! Thanks! Really enjoy your blog – great pictures and content.

  6. I made this cake and it was amazing.
    Can you tell me where I can get a similar bundy pan. I love yours.

  7. I made the cake and unfortunately didn’t get amazing results. Didn’t realize I needed to add milk, missing in Chatelaine. The consistency of the batter was very liquidy, more than I would have expected for a cake batter. Is that the intended consistency? I added about 1/2 cup of flour to thicken it up but the chocolate coffee flavor is not nearly as pronounced. Would adding milk have made up for the consistency? I would think it would have made it even more liquid. Would love to know how to improve this for next time. Thanks.

    1. Hi Salima! Yes unfortunately the Chatelaine recipe accidentally left out the milk. But it really shouldn’t have made too much of a difference without it added. The batter for this cake is actually quite runny but it bakes up beautifully.

  8. Love your bundt pan design. Where might one purchase this pan? I added some chocolate chips to ramp up the chocolate ? Delicious!

  9. Just wanted to say thank you for this recipe. It was simple and very easy to follow. I have made this cake three times now and every time I’ve received great praise for its deliciousness and moistness. The last time, I didn’t have yogurt to use, so I substituted it for milk. I was unsure it would have compromised the entire recipe but it did not! I’m happy to say it was just as moist and delicious. Thanks again!

  10. I’d LOVE to make this cake, however I don’t think I can get this yogurt in my area.
    Do you have a suggestion for a substitute ?

    Thank you!

  11. A question .. I have made this cake often.. always a success.. was just wondering if any yogurt other than non fat would work?

  12. WHERE do i find this yogurt? Is there a substitute? I live in Lexington, Kentucky and have never heard of this yogurt.