First things first. Happy Easter week, everyone!
So this chocolate bundt cake with greek yogurt and a totally fantastic homemade ganache with cocoa powder as the base, happened. Again and again and again because many people needed to be fed. Sorry. Was that a mouthful?
There are days when inspiration hits at the right place and at the right time...kind of like the planets coinciding in one perfect line with that eerie Sci-Fi flair. Such was the case a few Sundays ago when after church service, all our leaders and teachers looked...errr how should I say this? Kind of hungry and like they needed to be fed dessert? Specifically dessert of the chocolate variety. I don't know if that's just an Ellie thing, but it's strangely phenomenal how it happens. I get a surge of "compassion" and then pair it with love and some magical dust in the kitchen and voila, with one successful try a cake is born. Pssst it's really not that simple, but trust me that this cake is easier than anything I've made in the past.
I've made this recipe about 4 times ever since, because it's just that good. And what's better than good? Extremely fast and simple for those times when you're in a hurry but need to impress someone, and to top it off, a recipe that includes greek yogurt and coconut oil to moisten the batter and rend a fluffy crumb. The sugar I used is minimal so feel free to add more sugar or honey, making sure to alter the dry ingredients according to your adaptions. Butter is obviously a great choice but if you need to keep it on the wholesome side, coconut oil is the way to go.
Now, as for the ganache, it miiiiight help to know that you don't actually need chocolate chips. Substituting it with cocoa powder allows for more wiggle room, so you can use all-natural ingredients and control the amount of sugar and fats you would include in the ganache. Traditionally it's made with heavy cream and a boatload of chocolate chips. And maybe with even more sugar if you're on 'that time of the month'. But I have to say. After testing the different ratios of cocoa powder and heavy cream, I think I've landed on the perfect cocoa powder ganache. The tingling sweetness, slightly bitter chocolate flavor, and the decadence oozing out of this ganache is now a trademark combo in our kitchen--meaning it goes on everything imaginable, like cake, fruit, yogurt, and bread just to name a few.
If I were to be unapologetically honest with you, this has been the best consolation next to prayer, quiet time with God, yoga, and support from our friends during this season of what seems to be the epitome of chaos. We were excited to meet our child of 7 weeks in the womb, who has just gone home to the Lord about a week or two ago. In retrospect, I can say that all is well with our souls as we will meet him or her someday. But that's only because I've processed all my emotions while the this was taking place. For now, I shall enjoy my current blessings and rejoice in the fact that Jesus is alive! Were it not for Him, I wouldn't be here typing away with the hope and peace only He can provide. He loves us so much, and He knows what's best for us despite our doubts. I can live with that. :)
Happy Easter and please, make this cake! Also have fun with your loved ones and thank you always for your friendship and endless support!
Chocolate Greek Yogurt Bundt Cake and a Cocoa Powder Ganache
Ingredients for the cake
1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder (I use Hershey's)
1/2 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/4 cup honey (or sugar, adding tiny bit more oil)
6 tbsp melted coconut oil
1 cup boiled water
1/2 cup greek yogurt
oil spray for bundt pan
Ingredients for the ganache
1 1/4 cup heavy cream
1 tbsp coconut oil (or butter)
1/2-3/4 cup granulated sugar
5 tbsp unsweetened cocoa powder
First preheat the oven to 375 F degrees (191 C). In a large mixing bowl, mix the flours, cocoa powder, sugar, baking soda, and salt. Then gently whisk in the egg, honey, coconut oil, and water. Barely mix it together with a rubber spatula. Then fold in the greek yogurt until well incorporated, but don't over mix.
Spray or lightly grease the pan and fill it with batter. The batter is viscous and kind of runny, but not like liquid. Bake for approximately 28-32 minutes until top is crackly and inserted chopstick comes out clean. Let it cool.
For the ganache, mix the heavy cream with coconut oil in a small saucepan over medium heat. Whisk until oil or butter is melted. Add sugar and cocoa powder, whisking vigorously so there aren't big clumps. Let it simmer on low medium heat for a few minutes. At the end, you might have to pass the mixture through a mesh to get a super smooth ganache cream. Drizzle over cake with berries and enjoy! Store in airtight container or sealed platter, but if you use coconut oil then I'd recommend drizzling the ganache when you're ready to serve. Otherwise the oil will make the entire cake harden in the fridge, and leaving it out with the ganache on top for long periods of time is not safe.