I love Greek yogurt. I like to just eat it for breakfast, but I really love to bake with it. It gives cakes and baked goods that tang that I love. With Jason doing a 24 hour shift I decided that I needed to pass some time baking. I wanted him to have something yummy to come home to and have for breakfast after his all-nighter. So I made this….
Marbled Bundt Cake
I adapted a recipe from Baked. And by the way….if you don’t own Baked…you need to buy it now. And their second book just came out too – Baked Explorations (which I just got and need to start baking from!)
Marbled Bundt Cake
For the Chocolate Swirl
6 oz dark chocolate (I used 62% choc discs from Trader Joe’s)
1 tsp unsweetened dark cocoa
For the Cake
3 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, soft but cool, cut into pieces
2 1/4 cups sugar
4 large eggs
16 oz Greek yogurt – for that tang, I used Fage 0%
1 1/2 tsp vanilla – I also scraped the seeds from half of a vanilla bean
Make the Chocolate Swirl
In a double boiler, over simmering water, melt the chocolate pieces. When he chocolate is completely melted, stir in the cocoa powder and whisk until completely incorporated. Remove from heat and set aside.
Make the Cake
Preheat the oven to 350deg. Spray the inside of a 10 inch bundt pan with non-stick cooking spray.
Sift the flour, baking and soda powders, and salt together into a medium bowl.
In the bowl of an electric mixer, cream the butter until smooth. Add the sugar and cream the two together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and vanilla bean (if using).
Add the Greek Yogurt and beat until just incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do NOT over mix.
Pour 1/3 of the cake batter into the chocolate swirl mixture. Use a spatula to fold the batter into the chocolate.
Spread 1/2 of the remaining batter into the pan. Dollop the chocolate batter on top of the vanilla batter. Use a butter knife to swirl the chocolate and plain batter together. Pour remaining vanilla batter on top of the chocolate layer and again swirl the layers together. Smooth out the top.
Bake for about 1 hour, rotating the pan halfway through the baking time. Bake until a knife comes out clean.
Remove from the oven and let cool in the pan on a wire rack for 30 min. Use a knife to loosen the edges and invert onto the wire rack. Let cool completely (I couldn’t wait and cut it warm).
The cake is moist, the chocolate is deep and rich. Perfect for breakfast with a cup of good coffee and is great for dessert too! (or an afternoon snack for hungry little boys)