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Feb 02 2013

#BundtaMonth: Chocolate Chobani Bundt Cake

I never was a huge cake fan, always preferring brownies or cookies to the mess inherent with cakes. But it may just be because, for most of my life, the only cake I ate was the kind that came out of a box. Bonus points for ease of use, and always exceptionally moist, but also kind of boring, and full of all kinds of creepy chemicals. Nah, I’ll pass.

Chocolate Chobani Bundt Cake

I’ve tried making several cakes from scratch now, having particular success with the Samoa cupcakes I made for my first blogiversary in 2011. But there’s something to be said for dumping everything in a bowl, mixing by hand, and being done with it. Why over-complicate the situation?

This is the cake for you. One bowl, one cake pan, one spatula. Alright, you do have some measuring cups and various spoons, too, that will require a washing, but it’s so much easier than mixing up 2 or 3 separate parts–in 2 or 3 separate bowls–and uniting them in cakey bliss just before they enter the burning hot fires of hell. Nah. I have a life to live!

Chocolate Chobani Bundt Cake

Make sure you use a really large bowl–I barely fit this in my Pampered Chef batter bowl and that’s 2 quarts. Other than that, spray away your bundt pan, pour it in, and marvel at the cake you just created in about the same time it takes to make box mix. Only this is a million times better. Go, you!

5.0 from 1 reviews
#BundtaMonth: Chocolate Chobani Bundt Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup hot water
  • 2 teaspoons instant espresso powder
  • 1 cup Ghirardelli unsweetened cocoa powder
  • 2½ cups all purpose flour
  • 1 teaspoon Himalayan pink salt, finely ground
  • 2½ teaspoons baking soda
  • 2 cups raw (turbinado) sugar
  • 3 large eggs
  • ½ cup grapeseed oil
  • 1 16-ounce container Chobani Vanilla Chocolate Chunk Greek yogurt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour (or spray well with baking spray) a 10-cup bundt pan and set aside.
  2. In a very large (bigger than 2-quart) mixing bowl, whisk together the water, espresso powder, and cocoa powder until smooth and no lumps remain.
  3. Add the rest of the ingredients and stir by hand, trying to be sure there are no dry spots but do not overmix.
  4. Pour into the prepared Bundt pan.
  5. Bake on the center rack for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let sit for 15 minutes.
  7. Place cooling rack over the top, invert the pan onto the cooling rack, and (hopefully) the cake will come out in one piece.
  8. Cool completely before serving.

Chocolate Chobani Bundt Cake

February is begging to be bathed in chocolate, and that’s just what we did with #BundtaMonth this time. Dark, milk, or white, it’s all good. Let’s see how the other ladies used chocolate in their wonderful creations this month:

 

Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

 

Inspired to bake your own chocolatey Bundt cake? Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use chocolate – and bake us a Bundt for February
  • Post it before February 28, 2013.
  • Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts.

Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

14 comments

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  1. Paula @ Vintage Kitchen

    A one bowl chocolate cake with yogurt, I like that! The pattern of your mold is wonderful.

  2. Karen Hartzell (@InTheKitchenKP)

    I am really into greek yogurt right now and this looks delicious! I love your pan design and how you drizzled the glaze. I think I need to order myself a new bundt today. :-)

  3. Stacy

    Love, love, love a one-bowl batter! Plus this cake looks gorgeous with the glaze rolling along down the slopes. I am not even a big sweet eater but I want to run my finger right down there and scoop up that glaze. Yum!

  4. Kimberly at The Hungry Goddess

    This looks extreme – too extreme for me to share! HA! Thank you so much for contributing to the LOVE Chocolate board!

  5. Kate | Food Babbles

    Ooo! I haven’t seen the Chobani chocolate chunk yogurt! I bet that was amazing in this gorgeous cake. And love the shape with all that glaze cascading around the swirls. Lovely!

  6. Tara

    What a stunning looking cake. It looks so very moist too! I also have never been a big fan of baking cakes but they sure are divine when you start to experiment!!

  7. Hezzi-D

    Such a pretty pattern on your cake! your recipe sounds great too.

    1. Carrie @ poet in the pantry

      Thank you! I’m really loving that Heritage Bundt Pan–it makes such beautiful cakes and they always pop right out of the pan!

  8. The Ninja Baker

    Your Chocolate Chobani Bundt is poetry on the plate, Carrie!

    Love that every delicious high quality ingredient (Himalayan salt, Ghirardelli cocoa) in my pantry can be mixed in one bowl.

    Great job on the painting the glaze on the cake, too =)

    1. Carrie @ poet in the pantry

      If you’re going to make it, you might as well make it right and use the good stuff. Thank you!

  9. Amy Tong

    I love simple cakes, especially with just 1 bowl to wash. :) This chocolate chobani cake looks beautiful and delicious.

    1. Carrie @ poet in the pantry

      Thank you! The less dishes the better–that’s what I always say! :)

  10. Ashley Bee (Quarter Life Crisis Cuisine)

    Is there anything Chobani CAN’T do? This is so cool! I bet it’s divine!

    1. Carrie @ poet in the pantry

      Chobani is a miracle, isn’t it? Tastes great and has so many uses in cooking and baking!

  1. Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream

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  5. Chocolate Peanut Butter Layered Bundt Cake #BundAMonth : In The Kitchen With KP

    [...] and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry Chocolate Espresso Bundt Cake by Holly from A Baker’s House [...]

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