Ingredients
1cupunsalted butter,plus more for the pan
⅓cupcocoa powder
1tspinstant espresso powder
1tspkosher salt
1cupwater
2cupsall-purpose flour,plus more for the pan
1¾cupssugar
1½tspbaking soda
2eggs,large
½cupGreek yogurt,plain, 2% fat
2tsppure vanilla extract
2tbspbutter
¼cupmilk
6ozbittersweet chocolate,or dark, finely chopped
Preparation
Preheat the oven to 350 degrees F.
Butter and flour a 10 or 12-cup Bundt pan, then set aside.
In a small saucepan, 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.
Combine the flour, sugar, and baking soda in a large bowl, then whisk to blend.
Add half of the melted-butter mixture, then whisk until completely blended.
Add the remaining butter mixture, then whisk to combine.
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.
Pour the mixture into the prepared pan.
Bake for 40 to 45 minutes until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then invert the cake onto a rack.
Combine the butter, milk, and chocolate in a saucepan.
Heat over medium heat, stirring constantly, until the chocolate is melted.
Remove from heat, then let cool and thicken for 5 to 10 minutes or until the glaze reaches the desired consistency.
Once the cake has cooled to room temperature, drizzle chocolate glaze over the surface.
Serve, and enjoy!
