Over the holidays, my girlfriend gave me a beautiful blue bundt cake pan and I've been itching to use it. Then I happened to see that Isa posted this new recipe for a Chocolate Yogurt Bundt Cake. All I needed was an occasion for such a delicacy. Well, last weekend the in-laws came to visit and it seemed like a perfect time to try out the recipe. I'll warn you that my photo didn't do the cake justice.
As per usual, I tweaked the recipe a wee bit. It calls for 1 cup of cocoa powder, but I used 3/4 cup and subbed in a 1/4 cup of black cocoa. Black cocoa has a deeper dark chocolate flavor which makes me happy and, of course, it adds a darker color as well. Because I failed to read the recipe before shopping, it turned out I needed more than the lonely container of coconut yogurt I'd purchased. While you should learn a lesson here (or perhaps I should), the recipe turned out just fine because fortunately, we had some left over vegan sour cream which I used instead.
The cake itself turned out beautifully. The pictures, however, taken with my phone on a dreary morning of a black cocoa cake on an espresso finished table didn't really seem worth posting. You'll have to settle for a slightly less terrible picture showing just one slice of cake.
Isa sprinkled powder sugar on the top of the bundt, but my girlfriend suggested a peanut butter glaze. After a bunch of Internet searches, I couldn't really find what we had in mind. That meant some improvisation.
The glaze is basically powdered sugar, peanut butter, soymilk, and a dash of vanilla. At first it wasn't quite thick enough but rather than adding more sugar, some powdered peanut butter worked quite well as far as consistency and flavor. There were a few pb powder chunks that didn't dissolve, but next time I would try mixing the powder with soymilk first or simply using more good ol' peanut butter.
Behold the best (or shall we say not worst) picture I could muster. It is my goal to stop being lazy and actually charge my digital camera.
The cake was a hit with everyone and I'd definitely recommend the recipe!