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For the cake:
  • 250 g unsalted butter and more to grease the mold
  • 50 g hot cocoa powder
  • 1/2 cdta will be fine
  • 235 mL water 100mL=100g
  • 300 g of common flour
  • 350 g of white sugar
  • 11⁄2 cdta baking soda
  • 2 eggs size L
  • 120 grams of Greek yogurt
For the glaze:
  • 120g chocolate black chopped
  • 120 mL mounting cream 100mL=100g


Make the cake:
1. Preheat the oven to 175°C. Grease a Bundt mold (or your favorite mold) well with butter, and cover the butter with a light layer of flour. (Use the button to cut the ingredients in half and use a rectangular bread mold. )

2. In a small pot, combine butter, powdered cocoa, salt and water and place on medium heat. Stir until melted and combined. Remove from fire and let cool for 10 minutes.

3. In a massive bowl, blend the flour, sugar, and baking soda.

4. Make sure the butter mixture is cold, pour over with the dry ingredients, and beat until combined.

5. Add in the eggs, beating until thoroughly combined. Just add the Greek yogurt Beat until it is smooth. The result will be very liquid.

6. Place dough into prepared mold and bake until a stick inserted in the center of the cake comes out clean, 35 to 45 minutes, depending on oven and size of mold.

7. Let the cake cool in the mold for 30 minutes and then pour it over a serving dish. Remove the mold and allow the cake to cool completely before glazing.

Make the icing:
1. While the cake cools, make the chocolate frosting. Place the finely chopped chocolate and cream in a glass or metal bowl. Put it on top of a pot with water at medium heat to make a maria bath. Steam will heat the ingredients as you stir, until it all dissolves and smooth.

2. Pour the icing over the cooled cake, allowing it to drip from the sides. Cut into bits and serve.