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Chocolate and Yoghurt Bundt Cake with Chocolate icing (Donna Hay)


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Ingredients

8 piece(s)

Chocolate and Yoghurt Bundt Cake with Chocolate icing

  • 350 gram sugar
  • 300 grams self-raising flour
  • 35 grams Dutch cocoa powder
  • 2 eggs
  • 280 grams Greek-style natural yoghurt
  • 60 grams buttermilk
  • 150 grams mild tasting olive oil
  • 1 tsp vanilla extract

Icing

  • 240 grams icing sugar
  • 25 grams Dutch cocoa powder
  • 3-4 tbsp Boiling water
  • 6
    1h 5min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
  • 9
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Recipe's preparation

  1. 1) preheat oven to 160 degrees
    2) If you don't have buttermilk, weigh out 60gm milk into a seperate bowl and add a teaspoon of vinegar to it. Set aside
    3) Weigh sugar into bowl and mill speed 8/15seconds.
    4)Place all remaining cake ingredients into bowl (including reserved buttermilk if made) and mix speed 4/20 seconds
    5) scrape down bowl and repeat on speed 4/10seconds if necessary.
    6)pour mixture into greased bundt tin and bake for 50-55 minutes, or until tested with a skewer and it comes out clean. Turn upside down onto wire rack and allow to cool.
  2. TO MAKE THE CHOCOLATE ICING
    1) in a clean bowl, if you have no icing sugar you can first mill your 240gm sugar speed 8/20seconds or until resembles icing sugar
    2) insert butterfly and remaining icing ingredients
    3) Whisk until smooth speed 3 /10-15 seconds. Add slightly more water if necessary until desiried consistency.
    4)Pour the icing over the cake and allow to set
    5) serve with a good dollop of natural greek yoghurt
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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