Monday, October 18, 2010
Save Room for Dessert...Fudgy Chocolate Bundt Cake
2 cups flour
1 1/2 cups sugar
1/2 cup brown sugar
2 oz unsweetened chocolate squares
1/2 cup Dutch processed cocoa
2 sticks unsalted butter
8 oz Greek yogurt
1/2 cup water
1/4 cup brewed coffee, room temp
1 tablespoon vanilla extract
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees.
Butter a Bundt pan, then dust with cocoa as you would with flour; set aside.
Melt butter and chocolate squares together in microwave in 30 second intervals, stirring after each 30 seconds, until chocolate is smooth; stir in cocoa and set aside.
In a measuring cup, measure in 1/2 cup water and then add coffee until 3/4 mark is reached; set aside.
Pour chocolate mixture into a large mixing bowl or the bowl of a stand mixer.
To the chocolate mixture, add granulated and brown sugar, cocoa, yogurt, vanilla, eggs and water/coffee mixture.
Beat together until well-mixed.
In a small bowl, whisk flour, soda and salt; add flour mixture to the chocolate mixture, mixing until thoroughly combined.
Pour batter into prepared Bundt pan.
Bake 40-45 minutes at 350 degrees.
Allow cake to cool for 20 minutes before inverting onto a plate.
Let cake cool completely before frosting the cake.
Hershey's "Perfectly Chocolate" Chocolate Frosting
1 stick unsalted butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar