Ingredients:

  • 315g all-purpose flour
  • 60g Dutch-processed cocoa powder
  • 5g baking powder
  • 3g sea salt
  • 225g unsalted butter, softened to 65°F
  • 225g full-fat cream cheese, room temperature
  • 350g granulated cane sugar
  • 10ml pure vanilla extract
  • 5 large eggs, room temperature
  • 60g plain Greek yogurt
  • 170g mini chocolate chips

Instructions:

  1. Preheat your oven to 325°F (165°C) and grease a 10-cup Bundt pan thoroughly with cake goop (equal parts melted shortening, flour, and oil).
  2. In a stand mixer with a paddle attachment, beat the softened butter and cream cheese on medium speed for 5 minutes until the mixture transitions to a very pale cream color.
  3. Add the granulated cane sugar gradually to the butter mixture, beating until the texture feels light and aerated.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and sea salt.
  5. Incorporate the eggs one at a time into the creamed mixture, ensuring each is fully emulsified before adding the next.
  6. Fold in the Greek yogurt and vanilla extract, followed by the dry ingredients, mixing just until combined to avoid over-developing gluten.
  7. Gently fold in the mini chocolate chips.
  8. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes, or until an instant-read thermometer reaches 210°F internally.