- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
|2½ cups||All Purpose Flour|
|½ cup||Good Quality, unsweetened cocoa powder|
|1 tsp||Baking Soda|
|½ cup||Plain Greek Yogurt|
|2 sticks||Unsalted Butter|
|1 tsp||Pure Vanilla Extract|
|½ cup||Dark Chocolate Chips, can substitute any of your favorite chocolate chips|
|Powdered Sugar, for dusting|
Preheat the oven to 325 degrees. Spray the wells of a mini bundt pan with non stick baking spray. Alternatively, you can use a regular Bundt cake pan.
Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and yogurt in a small bowl. Set aside.
Cream the butter and sugar with a mixer on medium speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla.
Reduce the mixer to low speed and add the flour mixture, alternating with the milk mixture, until it is all combined. Fold in the chocolate chips with a rubber spatula.
Spoon the batter into your pan(s). Bake until a cake tester inserted into the center of the cakes comes out clean, 30-35 minutes for mini bundts and 55 to 60 minutes for a full bundt.
Let the cakes cool in the pan on a wire rack. Once cool, invert the pan onto wire rack and cool completely. Enjoy immediately or store in an airtight container.
Depending on the size of mini bundt pans used, the recipe may make more than eight cakes.