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Lighter Triple Chocolate Fudge Bundt Cake

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A moist, rich, and healthier chocolate bundt cake made with Greek yogurt and applesauce, featuring three types of chocolate for deep flavor. Perfect for everyday indulgence without the guilt.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (60g) unsweetened applesauce
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot water or brewed coffee
  • ⅓ cup (60g) dark chocolate chips (60% cacao or higher)
  • ⅓ cup (60g) milk chocolate chips
  • For the glaze (optional): 1 cup (120g) powdered sugar, 2 tablespoons unsweetened cocoa powder, 2-3 tablespoons milk or almond milk, ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-cup bundt pan with non-stick baking spray that contains flour, ensuring all crevices are coated.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  3. In a separate medium bowl, whisk together eggs, Greek yogurt, applesauce, granulated sugar, brown sugar, and vanilla extract until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined (a few streaks of flour are okay).
  5. Add hot water or coffee and stir gently until the batter is smooth (batter will be thin).
  6. Fold in dark and milk chocolate chips, reserving a handful to sprinkle on top after pouring into the pan.
  7. Pour batter into the prepared bundt pan. Tap the pan on the counter to release air bubbles. Sprinkle reserved chocolate chips on top.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  9. Cool the cake in the pan on a wire rack for exactly 15 minutes.
  10. Place a cooling rack or serving plate upside down on the pan and flip in one swift motion. Lift the pan gently; tap the bottom if needed to release. Cool completely before glazing.
  11. For the glaze: In a small bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Adjust milk for desired consistency. Drizzle over cooled cake.

Notes

Do not skip the hot liquid—it blooms the cocoa for deeper flavor. Measure Greek yogurt correctly (scoop and level). Use room temperature eggs. Start checking for doneness at 35 minutes. The 15-minute rest in the pan is critical to prevent sticking. The cake tastes even better on the second day.

Nutrition

Keywords: lighter chocolate cake, healthy bundt cake, triple chocolate fudge cake, Greek yogurt cake, easy chocolate dessert

Find it online: https://bitesienna.com/lighter-triple-chocolate-fudge-bundt-cake-an-easy-healthier-dessert/