This Cocoa Cake has a sublime blend of spices and chocolate. It is so moist that it needs no topping, and it’s still wonderful the next day.
By Stonyfield
This Cocoa Cake has a sublime blend of spices and chocolate. It is so moist that it needs no topping, and it's still wonderful the next day.
Ready In: 1 hour 25 minutes
Level: Easy
Prep: 15 minutes
Cook: 1 hour 10 minutes
Yields: 16 Slices
- 1 c butter (room temperature)
- 1 c sugar
- 3 eggs
- 1 Tbsp vanilla
- 1 c SStonyfield Organic Whole Milk Smooth & Creamy Plain
- 3 c unbleached all-purpose flour
- 3 Tbsp cocoa
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 2 c grated baking apples (squeezed to remove excess liquid)
- 1 c chopped walnuts (optional)
- 1 c semisweet chocolate chips
Ingredients
directions
Step 1
Preheat the oven to 325°.
Step 2
Grease and flour a 10-inch bundt pan.
Step 3
Mix together the butter, sugar, and eggs until fluffy.
Step 4
Add the vanilla and yogurt, stirring until smooth.
Step 5
Mix in the dry ingredients.
Step 6
Fold in the apples, nuts, and morsels.
Step 7
Spoon the batter into the prepared pan.
Step 8
Bake the cake for 60-70 minutes.
Step 9
Turn the cake out and continue cooling it on a wire rack.
