I love a good homey chocolate cake. It would be even better if I can rustle it up in a jiffy, one that does not require a whole lot of pots and pans which means a lot of cleaning up after the eating is done, one that takes only one bowl for the entire thing.... Too much to ask for right. But that is exactly what I made when I tweaked this One bowl Vanilla cupcake recipe
into a full fledged bundt cake. I had promised the kids a bundt cake a month and got a good chance to bake one when Veena
gave me Yogurt as the secret ingredient for this month Hush Hush week for the Avant Garde Cookies Group
Also I wanted to flaunt the lace food cover which was a gifted by my vivacious FB friend Prachi Agarwal
and what better chance than to display this cake on it. Isn't it beautiful? I just can't thank her enough for such a thoughtful and beautiful gift. If you are looking out for an everyday, to go chocolate cake recipe this one might just be for you. As I did not have butter at hand, I greased the pan with just oil and dusted it with flour and that resulted in a crumbly surface after I inverted the cake. So I urge you to use butter for greasing.
One Bowl Chocolate Yogurt Cake
Prep time: 5 mins | Bake time: 55 mins | Makes: 1 "8.5" Bundt Cake
- All purpose flour - 1-3/4 cups
- Cocoa powder - 1/4 cup
- Baking soda - 1 tsp
- Baking powder - 1 tsp
- Sugar - 1 cup
- Brown Sugar - 1/2 cup
- Eggs - 2
- Yogurt/Curd - 1-1/2 cup
- Vegetable oil - 1/2 cup
- Vanilla essence - 2 tsp
- Chocolate chips - 1/2 cup
1.Pre heat the oven @ 180 C / 350 F. Grease and dust a bundt pan and keep it ready.
2. In a large mixing bowl add flour, cocoa powder, baking powder, baking soda, both the sugars and whisk using a hand mixer till mixed well.
3. Add the eggs, yogurt/curd, vegetable oil and beat well for 3-4 minutes.
4. Add vanilla eseence and beat just once for the flavor to get mixed into the batter.
5. Finally in a small bowl dust the chocolate chips with 1 tsp of flour and add it to the batter and mix in with a spatula.
6. Pour the batter into the pan and bake for 50-55 minutes or till a skewer inserted comes out clean.
7. Take the pan out and let the cake cool in the pan for 10 minutes. Invert onto a wire rack and let it cool to room temperature. Dust the top with powdered or Icing sugar (optional).
8. Enjoy with your favorite cup. Personally both the kids and Hubby felt that the cake tasted much better the next day.
1. You can use whole wheat flour but the baking time would differ and also the cake will be a bit dense.
2. You can just go with either white or brown sugar instead of using both the sugars.
3. Make sure that the eggs and yogurt are at room temperature.
4. I used chocolate chips for an intense chocolaty flavor and you can skip if you do not have at hand.
5. Oven timings will vary accordingly.