Notes: Use a typical 9-inch Bundt cake pan for this recipe (one that holds up to 12 cups of batter).
Ingredients: 8 ounces (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
6 egg yolks
6 tablespoons coffee liqueur (such as Kahlua)
1 cup plain whole-milk yogurt
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups chopped dark chocolate (64% cocoa)
6 egg whites
1/2 teaspoon salt
Glaze:
4 tablespoons brewed coffee
Powdered sugar
Instructions:
1. Preheat oven to 325º. Blend together butter and sugar until light and fluffy. Add egg yolks one at a time, mixing after each, then add coffee liqueur and yogurt; mix to combine. Sift flour, baking powder, and baking soda into the bowl; add chocolate chunks and mix briefly.
2. In a separate bowl, whip egg whites with salt until stiff peaks form. Gently fold egg whites into batter. Butter and sugar a Bundt cake pan and pour in batter, distributing evenly. Bake for about 35–40 minutes, until cake springs back to the touch. Let cool for 30 minutes, then remove from pan.
3. Place 4 tablespoons brewed coffee in a medium bowl and add powdered sugar, whisking it into a thick, syrupy glaze. Using the whisk, drizzle glaze over cake in a decorative pattern.
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