This is a basic chocolate cake, garnished with Hershey’s Chocolate Syrup. Simple to make, yummy to eat.
2 sticks unsalted butter, softened
3/4 cup Truvia baking blend
2 tsp vanilla
2 1/2 cups of all purpose flour
1/2 cup Ghirardelli 100% unsweetened cocoa
1 tsp baking soda
3/4 teaspoon salt
1/2 cup 2% milk
1/2 cup plain lowfat greek yogurt
1 can Hershey’s Chocolate Syrup
How I Made It:
Preheat the oven to 325 degrees. Prepare a bundt pan with Baker’s Secret or other baking spray with flour.
In a large bowl, combine the dry ingredients, sifting it all together with a fork. Combine the milk and yogurt together in a separate bowl.
In a standing mixer, beat the butter and Truvia together until fluffy. Scrape the sides with a rubber spatula to make sure you don’t have lumps. Add the eggs one at a time, mixing thoroughly between each. Add the vanilla. Then add the flour mixture and milk mixture in three batches, alternating between the two (dry-wet-dry-wet-dry-wet). Scrape the sides, making sure everything is mixed in. The result is a thick batter.
Fill the bundt pan with batter, smoothing out the top/bottom. Bake on the center rack of the oven for 50 minutes or until your tester comes out clean but for a few crumbs.
Let the cake cool in the pan. When you’re ready to plate it, loosen the sides and center with a thin flexible knife. Turn the cake out onto a cake plate. Spoon the chocolate syrup over the top — you can drizzle or drench, however you like.
How It Turned Out:
This is not a super sweet cake, nor is it super moist. It is, however, very chocolatey and stands up well to whipped cream, ice cream, and drizzles of extra chocolate sauce (or maybe some Bailey’s Irish Cream).
Photo courtesy of Thomas A. Chard II.