Chocolate Yogurt Bundt Cake

I had to try a recipe in my $3 bundt cake pan I found yesterday!  This was an easy and delicious first try at making a bundt cake.  It’s very dense and chocolatey!  Definitely requires a glass of milk as an accompaniment.


  • 1 1/4 cups plain or vanilla low-fat yogurt
  • 1 1/4 cups sugar
  • 3/4 cup milk
  • 1/2 cup canola oil
  • 1 tsp pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 TBS baking powder
  • 1 tsp salt
  • 1/3 cup boiling water
  • 1 cup dark chocolate chips
  • 2 TBS powdered sugar 
Preheat oven to 350 F.
In a large mixing bowl or mixer, stir together the yogurt, sugar, milk and canola oil until smooth, about a minute. Mix in the vanilla.
IMG_7970Add in about half of the flour and mix briefly, then cocoa powder, baking powder and salt. Mix until almost smooth, then add the remaining flour and hot water. Mix again until smooth. It’ll be thick, a bit thicker than brownie batter.
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Fold in the chocolate chips.

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Spray your pan with non-stick spray.


Transfer batter to prepared Bundt pan and bake for 55-60 minutes.

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Save a little batter to taste!


A knife inserted through the center should come out clean, but because of the chocolate chips it might be hard to tell. Just make sure there’s no wet batter left.

Let cool for 20 minutes or so, then invert on to a cooling rack to cool completely.

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Once completely cool, dust with powdered sugar and serve with a glass (or mug) of milk!  Coffee would work too.
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