Chocolate Yogurt Bundt Cake

A little orange zest adds a subtle citrusy zing to the decadent chocolate flavor in this moist and satisfying Bundt cake.

Serves: 12Prep: 1 hour 5 minutesCook: 55 minutesTotal: 2 hoursDifficulty: Easy

Serves: 12


  • 3⁄4 cup natural cocoa powder
  • 6 ounces bittersweet chocolate, chopped
  • 3⁄4 cup just-boiled water
  • 1 cup full-fat Greek yogurt, room temperature
  • 1 3⁄4 cups flour
  • 3⁄4 cup salt
  • 1 teaspoon baking soda
  • 1 1⁄2 sticks unsalted butter, room temperature
  • 2 cups brown sugar (packed)
  • 1 tablespoon orange zest
  • 5 eggs, room temperature
  • Confectioners’ sugar
  • Whipped topping


  • Preheat oven to 350°F. Coat 10 to 12-cup Bundt pan with nonstick cooking spray.
  • In mixing bowl, combine cocoa powder and chocolate. Pour hot water over mixture; stir until smooth. Let cool to room temperature (about 30 minutes, whisking occasionally). Whisk in yogurt.
  • In clean mixing bowl, whisk flour, salt and baking soda.
  • Using hand mixer or stand mixer fitted with paddle attachment, beat butter, brown sugar and orange zest on medium-high until light and fluffy, 2 to 3 minutes. Adjust mixer to medium and add eggs, one at a time, beating until each egg is fully mixed in; scrape bowl as needed.
  • With mixer on medium-low, add about ⅓ flour mixture and ½ chocolate-yogurt mixture; mix until incorporated. Add another ⅓ flour mixture and remaining ½ chocolate-yogurt mixture; mix until incorporated. Add remaining ⅓ flour mixture and beat until thoroughly mixed.
  • Spoon batter into pan. Bake 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely.
  • Before serving, top with confectioners’ sugar and whipped topping. Store any leftovers in an airtight container.