What’s the best thing to make teenagers and little ones happy when they’re staying with you? Chocolate! So, my sweet 16 and 17 y/o niece and nephew who live in Germany have come to visit and my 3 y/o grandson, so I’m intent on spoiling them! I mean isn’t that what Aunties (or as they call me Tia Alice) and Mama Alllweees are for!
When I served this to them, my niece, Maryori, immediate said, ‘Tia Alice, this is like a brownie cake!’ So, that’s the name of it~~a brownie bundt cake. Drizzle with some ganache {and, if you don’t want the spiciness, just leave out the red chili flakes} or dump on some serious whipped cream, ice cream, berries or whatever makes you happy!
Makes: One bundt cake
Preheat oven to 350
What you need:
2 sticks (16 Tbl.) salted butter, room temperature
1 cup sugar
4 eggs, beaten
1 Tbl. vanilla
1 Tbl. instant espresso coffee (or a robust regular instant coffee) + 1 Tbl. water
1 cup Greek plain yogurt
2/3 cup unsweetened cocoa
1 Tbl. baking powder
1 ½ cup self-rising flour
4 oz. dark 70% chocolate chunk pieces (get the best you can afford)
What you do:
In a large mixing bowl, combine the butter and sugar and whip together with a hand mixer about 3 minutes—light and fluffy is what you want. Blend in the beaten eggs and vanilla. Combine the espresso and water then blend into the mixture along with the yogurt.
Combine in another bowl the dry ingredients by sifting them together—cocoa, baking powder, and flour. Put half into the wet mixture and blend, then add the remaining dry ingredients. Blend well into a thick batter. Add the chocolate pieces and blend in.
Pour the batter into a greased and lightly dusted non-stick bundt pan. Bake in a preheated 350 oven about 30-35 minutes or until you pierce in the thickest part with a toothpick, and it comes out basically clean.
Remove the cake to a cooling rack for about 30 minutes before removing from the pan.
©alice d’antoni phillips www.allyskitchen.com
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