Ingrédients pour Chocolate Yogurt Bundt Cake
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- margarine
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
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Comment préparer Chocolate Yogurt Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or tube pan. (To flour the pan, whisk together 1 tablespoon all-purpose flour with 1 teaspoon unsweetened cocoa powder. Dust the inside of the pan evenly, tapping out any excess.)
- In a medium bowl, whisk together 2 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl combine 1 cup plain yogurt.
- Gradually add the dry ingredients and yogurt to the wet ingredients alternately, beginning and ending with the dry ingredients. Add in three additions of dry ingredients and two additions of yogurt, mixing until just combined after each addition. Do not overmix.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
79g
Fat
9g
Carbs
11g
