La Mozzarella In Carrozza

Espresso Chocolate Bundt cake

La Mozzarella In Carrozza - Espresso Chocolate Bundt cake
Espresso chocolate Bundt cake, delicious and very easy to make, perfect for and occasion or celebration.

Yields: 8/10   Prep: 15Min ~ Cooking Time: 35Min   Diff: Medium
- 180g All purpose flour
- 20g Cocoa powder
- 16g Baking powder
- 150g Butter, softened
- 170g Sugar
- 3 Eggs
- 100g Dark chocolate
- 150g Full far yogurt
- 2 coffee cups of espresso


- In a large bowl, beat the butter with the sugar until airy and soft. Pour in the espresso and stir to combine. 

- Add the eggs, one at a time, whisking until completely blended. 

- Add the melted chocolate together with the yogurt. 

- Sift dry ingredients (flour, cocoa and baking powder) and pour into the batter. You should obtain a thick and smooth mixture.

- Butter and flour a Bundt pan of 24cm and pori in the batter. Bake at 180 degrees for about 35 minutes. 

- Once ready, let chill for about 10 minutes than invert onto a rack. Sprinkle with icing sugar and serve.