Black Chocolate & Orange Bundt Cake with Greek Yogurt
This Halloween or Thanksgiving, try our super rich and moist black chocolate cake recipe, made with Greek yogurt and natural ingredients. Topped with an artificial dye-free bright orange icing made easy with our Icing (frosting) Mixes.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
15
Serves: 8-10
Ingredients
Cake
- 1 cup1 cup1 cup Unsalted Butter, (2 sticks, plus some for greasing the pan)
- 1 cup1 cup1 cup Whole Milk
- 1/3 cup1/3 cup1/3 cup Dutch Processed Cocoa Powder
- 2 cups2 cups2 cups All Purpose Flour
- 1.75 cups1.75 cups1.75 cups Granulated White Sugar
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 222 Eggs
- 1/2 cup1/2 cup1/2 cup Plain Greek Yogurt
Icing
- 111 Color Kitchen Foods Plain Frosting Mix
- 3 Tbsp3 Tbsp3 Tbsp Milk, or milk alternative
- 111 Color Kitchen Foods Single Color Packets, in orange
- 1/2 tsp1/2 tsp1/2 tsp Orange Extract
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees and grease a 10-cup bundt pan.
- In a small saucepan over medium heat, combine the butter, milk and cocoa powder. Mix over heat until the butter is melted and the cocoa powder has dissolved into the milk. Remove from heat.
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda and salt.
- Add the butter and cocoa powder mixture to the dry ingredients and whisk to create a thick batter. Then add the eggs to the batter and whisk until smooth. Add the Greek yogurt to the batter and whisk one more time until all ingredients are evenly combined.
- Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 20 minutes before inverting it onto a cooling rack.
- While the bundt cake is cooling, prepare the orange icing. Add the frosting mix, milk, and orange extract to a large bowl and mix until smooth.
- Once the cake is cooled, pour the icing on top.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 575 |
| Fat: | 26 g |
| Carbohydrates: | 75 g |
| Protein: | 17 g |
| Cholesterol: | 66 g |
| Sodium: | 278 mg |
| Fiber: | 2 g |
| Sugars: | 47 g |
| Calculated for total recipe. | |
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