Chocolate Bundt Cake

I made a batch of homemade yogurt on Tuesday.
On Wednesday evening when I tasted it,
i thought it had all gone wrong.
The yogurt was very tart with a strong sour finish.
Anyway, i'll talk bout the yogurt making in another post.

So Yesterday, thinking that i have 2liters worth of yogurt sitting
in the fridge wasting away.
I flip thru my recipe collection with a lookout for something yogurt...
I didnt want to waste the 2l worth of milk..
And i didnt want to have to drink smoothie all the way with them.
Then i came across this beautiful Chocolate Bundt cake recipe,
which i can't recall where or when i took it down.
It calls for the use of a little sour cream.
The ingredient was simple and i have them all..

I recall that sour cream is somehow similiar & interchangeable with yogurt recipe.
And i have also read that straining the yogurt will gives u a thicker version,
somewhat like the geek style yogurt.
So i measured & scope out the yogurt & strain them with a coconut straining cloth,
which i bought to make marmalade.
And while scoping out the yogurt,
i decided to give them another try, see if ther's any changes after sitting for more then 24hrs.
To my suprise!!!!
It was no longer tart with a sourish finish!!
Instead, the whole bottle of yogurt have develope a yogurt-dy taste,
like those commercial store bought plain yogurt.
I was stunned for a second, before i scope out the rest of the 3 small bottles of try them all.
Seems that, all the yogurt have rested well enough,
and the tart sourish taste is no longer there! haha.. Wee....



Chocolate Bundt Cake

Ingredient
90g Plain Flour
28g Cake Flour
46g Valrhona Dutch Processed Cocao Powder
1 1/4tsp Baking Powder
1/4tsp salt
170g Unsalted Butter
180g Castor Sugar
2 large eggs
1tsp Nielsen-Massey Vanilla Paste
121g Homemade Yogurt (Strain to thicken)

Procedure
1. Preheat oven to 170C with low rack, grease 5" high bundt mould & set aside.
2. Shift flour, cocao powder, baking powder & salt together.
3. In another bowl, beat butter till light, around 2mins on med.
4. Add Sugar into butter & cream till light & creamy, around 4min on med-high.
5. Beat in eggs one at a time, scraping down between the addition on low-med till combined.
6. While mixing, mix vanilla paste & yogurt together.
7. Mix the Flour mixture into the batter in 3 seperate addition,
the yogurt mixture in 2 addition, alternating between the flour & yogurt mixture,
scrape down as n when necessary, on low speed til combined.
8. Pour the mixture into the greased bundt mould leaving 2" on top,
smooth the top & bake for 50mins, till a skewer test comes out clean.
9. Invert the mould & cool.


Afternote:
The cake is chocolately rich yet soft & crumbly,
doesn't have the heaty chocolate after taste after gobbling a slice of it.
The taste is somehow similiar to Peggy's Rich Chocolate cake,
except that this doesnt need chocolate chips & its not moist & not so "thick".
A perfect light tea cake for daint little tea party w a scope of vanilla ice-cream!