Let’s make some cake!

Preheat oven to 350F. Grease a mini bundt pan with the chocolate grease using a pastry brush and set aside. This batter will fill up 2 of the mini bundt sizes, if you want to make a regular sized bundt cake, simply double the recipe.

In a large mixing bowl, whisk together the butter, cocoa powder, salt, and water until smooth. Add in the flour, sugar, baking soda, and baking powder and whisk until fully combined. Add in the egg and greek yogurt. Whisk until smooth.

Pour the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 to 35 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack.

Check out the video on how to make it:

 

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Moist Chocolate Bundt Cake

A perfect blend of rich cocoa and espresso, this mini chocolate bundt cake has a delightful velvety texture that will leave you craving for more!

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Ingredients

  

Bundt Cake

• ½ cup melted butter
• 3 tbsp cocoa powder
• ½ tsp salt
• ½ cup water
• 1 cup flour
• ¾ cup sugar
• 1 tsp baking soda
• ½ tsp baking powder
• 1 egg
• ¼ cup greek yogurt

Glaze:

• 1 cup powdered sugar
• 1 tbsp liquid coffee
• milk if needed

Grease:

• 2 tbsp vegetable oil
• 2 tbsp softened butter
• 2 tbsp cocoa powder

Instructions

 

Grease:

• Beat the vegetable oil, softened butter, and cocoa powder together until you have a watery paste. Store excess in the fridge in an airtight container.

Bundt Cake

• Preheat oven to 350F. Grease a mini bundt pan with the chocolate grease using a pastry brush and set aside. This batter will fill up 2 of the mini bundt sizes, if you want to make a regular sized bundt cake, simply double the recipe.
• In a large mixing bowl, whisk together the butter, cocoa powder, salt, and water until smooth. Add in the flour, sugar, baking soda, and baking powder and whisk until fully combined. Add in the egg and greek yogurt. Whisk until smooth.
• Pour the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 to 35 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack.
• Let cool completely before glazing. While the cake is cooling, make the espresso glaze. Whisk together the powdered sugar and coffee, if the glaze is too thick add some milk. Drizzle the glaze over the cakes. Cut and enjoy!