Ingredients
1 cup unsalted butter (plus more for the pan)
1/3 cup cocoa powder
1 tsp. instant espresso powder
1 tsp. kosher salt
1 cup water
2 cup all-purpose flour (plus more for the pan)
1 3/4 sugar
1 1/2 tsp. baking soda
2 large eggs
1/2 cup Greek yogurt ((I used 2% fat))
2 tsp. vanilla extract
2 tbsp. butter
1/4 cup milk
6 oz. bittersweet or dark chocolate (finely chopped)
Directions
- 1
Preheat oven to 350 degrees F. Butter and flour a 10- or 12-cup Bundt pan and set aside.
- 2
Combine the butter, cocoa powder, espresso powder, salt, and water and put over medium heat. Cook until just melted and combined, stirring occasionally. Remove from the heat and set aside.
- 3
Combine the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk to combine.
- 4
Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the Greek yogurt and vanilla until smooth.
- 5
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
- 6
Let the cake cool in the pan for 15 minutes and then invert onto a rack. Once the cake has cooled to room temperature, drizzle with chocolate glaze.
- 7
Combine all ingredients in a saucepan. Heat over medium heat, stirring constantly, until the chocolate is melted. Remove from heat and let cool and thicken for 5-10 minutes (or until the glaze reaches your desired consistency). Then drizzle over the chocolate cake.