My coworkers really disappointed me on this. I brought in a beautiful, deliciously moist bundt cake flavored with coffee Chobani Greek yogurt that sported dark chocolate chips throughout. It was beautiful, especially once I drizzled it with a cinnamon Biscoff glaze.
I'm disappointed because at the end of the week, there was still about 1/4 of the bundt cake. A fairy dies every time you waste chocolate, but I do only have 10 coworkers, so I suppose they get a pass. This time.
I was inspired to make this cake because I had a fridge full of Chobani bites courtesy of their social media people. The coffee and dark chocolate chip flavor is awesome frozen, but I wanted to try baking with it. I remember my mom used to make a sour cream cake, so I decided to swap out the sour cream for Chobani and see what happens.
And what happened was amazing - the bundt cake turned out dense and moist with layers of chocolate flavor, thanks to the yogurt and cocoa powder. I topped my cake with a Biscoff glaze, but I could have just eaten this plain.
And next time, I will, so our office doesn't leave anything to waste.
Chobani Coffee Chocolate Pound Cake Recipe
1/2 cup unsalted butter at room temperature
1/2 cup coconut oil at room temperature
1/3 cup cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 room-temperature eggs
2 coffee Chobani bites containers
1 teaspoon vanilla extract
Start by greasing up your bundt pan and preheating the oven to 350 degrees. Make sure you have a rack positioned in the middle of the oven, too.
Place the butter, oil, cocoa powder, salt and water in a microwave-safe bowl and heat in 30-second intervals until warmed and combined. Set aside and move on to the next delicious step.
Using your stand mixer's whisk attachment, beat together the flour, sugar and baking soda until combined. Add half of the butter chocolate mixture and continue to whisk until combined, scraping the bowl as needed. Add the other half, then the eggs one at a time. Mix the whole thing until everything is incorporated, then add the Chobani and mix until integrated before adding the extract.
Pour the batter into the bundt pan and tap it on the counter to ensure it settles completely. Place in the oven and bake until set, which takes about 40 minutes, then rotate 180 degrees to make sure it cooks evenly. Keep baking until a skewer or toothpick comes out clean, which took me about an hour.
Remove from oven and cool on a rack for 15 minutes, then invert the cake and let it completely cool.
You can stop right here, or you can dust it with powdered sugar. Or, you can take it another step and add my Biscoff glaze.
Biscoff Glaze Recipe
1/4 cup Biscoff spread
1 cup powdered sugar
2 teaspoons maple syrup
3 Tablespoons milk (I used almond milk)
1/2 teaspoon vanilla extract
Mix together until smooth. You may need to add addition powdered sugar or milk to achieve the right consistency. It should be thick but still pour-able.
One the cake has cooled completed, spoon the glaze over the cake. You an add chopped nuts, shredded coconut or shaved chocolate on top, too.