Description
A moist and decadent chocolate cake perfect for any occasion, featuring a rich chocolate ganache that enhances its flavor.
Ingredients
Scale
- Butter (for greasing the cake pan)
- 4 Large Eggs
- 1 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 2/3 cup Avocado Oil (or canola/vegetable oil)
- 2/3 cup Plain Yogurt (or sour cream)
- 1/3 cup Unsweetened Cacao or Cocoa Powder
- 1 1/4 cups All-Purpose Flour (plus extra for the cake pan)
- 1 tablespoon Baking Powder
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1/3 cup Half-and-Half Cream
Instructions
- Preheat the oven to 350°F (190°C).
- Generously butter and flour a Bundt pan.
- In a large mixing bowl, beat the eggs, sugar, and vanilla extract on medium-high for about 4 minutes.
- Add the avocado oil and yogurt to the egg mixture and mix until combined.
- Sift in the cacao powder, flour, and baking powder; mix until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan and bake for 35 to 40 minutes.
- Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- For the ganache, melt chocolate in a double boiler or microwave, then stir in half-and-half until smooth.
- Pour the ganache over the cooled cake and let it set before slicing.
Notes
Ensure you do not open the oven door in the first 30 minutes to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg