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.
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!
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!
- 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
- Preheat oven to 350 degrees Fahrenheit. Grease and flour (or spray well with baking spray) a 10-cup bundt pan and set aside.
- 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.
- Add the rest of the ingredients and stir by hand, trying to be sure there are no dry spots but do not overmix.
- Pour into the prepared Bundt pan.
- Bake on the center rack for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let sit for 15 minutes.
- Place cooling rack over the top, invert the pan onto the cooling rack, and (hopefully) the cake will come out in one piece.
- Cool completely before serving.
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.
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14 comments
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Paula @ Vintage Kitchen
2 February, 2013 at 8:07 am (UTC -4) Link to this comment
A one bowl chocolate cake with yogurt, I like that! The pattern of your mold is wonderful.
Paula @ Vintage Kitchen recently posted..White Chocolate Raspberry Bundt Cake #BundtaMonth
Karen Hartzell (@InTheKitchenKP)
2 February, 2013 at 8:51 am (UTC -4) Link to this comment
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.
Karen Hartzell (@InTheKitchenKP) recently posted..Chocolate Peanut Butter Layered Bundt Cake #BundAMonth
Stacy
2 February, 2013 at 9:33 am (UTC -4) Link to this comment
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!
Stacy recently posted..Deep Chocolate Be Mine Bundt for #BundtaMonth
Kimberly at The Hungry Goddess
2 February, 2013 at 1:23 pm (UTC -4) Link to this comment
This looks extreme – too extreme for me to share! HA! Thank you so much for contributing to the LOVE Chocolate board!
Kimberly at The Hungry Goddess recently posted..Cocoa Fudge Candy Bar Cupcakes
Kate | Food Babbles
2 February, 2013 at 7:05 pm (UTC -4) Link to this comment
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!
Kate | Food Babbles recently posted..Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream – #Bundtamonth
Tara
2 February, 2013 at 7:58 pm (UTC -4) Link to this comment
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!!
Tara recently posted..Day 5 of 5 Days of Soup-Asian Meatball Soup
Hezzi-D
2 February, 2013 at 10:51 pm (UTC -4) Link to this comment
Such a pretty pattern on your cake! your recipe sounds great too.
Carrie @ poet in the pantry
5 February, 2013 at 8:59 pm (UTC -4) Link to this comment
Thank you! I’m really loving that Heritage Bundt Pan–it makes such beautiful cakes and they always pop right out of the pan!
The Ninja Baker
2 February, 2013 at 10:58 pm (UTC -4) Link to this comment
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 =)
Carrie @ poet in the pantry
5 February, 2013 at 8:58 pm (UTC -4) Link to this comment
If you’re going to make it, you might as well make it right and use the good stuff. Thank you!
Amy Tong
3 February, 2013 at 11:53 pm (UTC -4) Link to this comment
I love simple cakes, especially with just 1 bowl to wash.
This chocolate chobani cake looks beautiful and delicious.
Amy Tong recently posted..Pure Vanilla Cookbook Giveaway Winner Announcement
Carrie @ poet in the pantry
5 February, 2013 at 8:58 pm (UTC -4) Link to this comment
Thank you! The less dishes the better–that’s what I always say!
Ashley Bee (Quarter Life Crisis Cuisine)
5 February, 2013 at 12:22 pm (UTC -4) Link to this comment
Is there anything Chobani CAN’T do? This is so cool! I bet it’s divine!
Ashley Bee (Quarter Life Crisis Cuisine) recently posted..Almost a Fail? — My First Roast Chicken
Carrie @ poet in the pantry
5 February, 2013 at 8:57 pm (UTC -4) Link to this comment
Chobani is a miracle, isn’t it? Tastes great and has so many uses in cooking and baking!
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream
2 February, 2013 at 8:00 am (UTC -4) Link to this comment
[...] Books 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 [...]
Sour Cream Chocolate Bundt Cake for #BundtAMonth
2 February, 2013 at 8:43 am (UTC -4) Link to this comment
[...] Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry [...]
#BundtAMonth: Double Chocolate Swirled Bundt Cake | The Spiced Life
2 February, 2013 at 1:44 pm (UTC -4) Link to this comment
[...] 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 [...]
Chocolate Rocky Road Bundt for #BundtaMonth | Noshing With The Nolands
2 February, 2013 at 7:54 pm (UTC -4) Link to this comment
[...] 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 [...]
Chocolate Peanut Butter Layered Bundt Cake #BundAMonth : In The Kitchen With KP
26 March, 2013 at 1:37 pm (UTC -4) Link to this comment
[...] 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 [...]
Chocolate Turtle Bundt Cake #Bundtamonth | Cravings of a Lunatic
29 April, 2013 at 12:31 am (UTC -4) Link to this comment
[...] 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 [...]