This is my FAVORITE cake! It is so rich and decadent it is sinful!
Ingredients:
2 cups all-purpose flour
1 1/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom
3/4 teaspoon fine salt
2/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 cup boiling water
1 tablespoon vanilla extract
1 cup Greek-style yogurt (you can substitute sour cream)
1/2 cup buttermilk
1/3 cup canola oil
2 large eggs
1/2 cup mini semi-sweet chocolate morsels
Powdered sugar for dusting
Preparation:
Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.
Whisk together the yogurt (or sour cream), buttermilk, oil, and eggs; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the semi-sweet chocolate morsels.
Pour the batter into the pan. Bake in the center of the oven until a knife inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with powdered sugar before serving.
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