Cocoa Ganache

How to Make Ganache with Cocoa & A Chocolate Greek Yogurt Bundt Cake

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Ingredients for the cake

1 1/2 cups all purpose flour

1 1/2 cups whole wheat pastry flour

1/2 cup unsweetened cocoa powder (I use Hershey's)

1/2 cup sugar

1 1/2 tsp baking soda

1/2 tsp salt

1 large egg

1/4 cup honey (or sugar, adding tiny bit more oil)

6 tbsp melted coconut oil

1 cup boiled water

1/2 cup greek yogurt

oil spray for bundt pan

Ingredients for the ganache

1 1/4 cup heavy cream

1 tbsp coconut oil (or butter)

1/2-3/4 cup granulated sugar

5 tbsp unsweetened cocoa powder

Directions

First preheat the oven to 375 F degrees (191 C).  In a large mixing bowl, mix the flours, cocoa powder, sugar, baking soda, and salt.  Then gently whisk in the egg, honey, coconut oil, and water.  Barely mix it together with a rubber spatula.  Then fold in the greek yogurt until well incorporated, but don't over mix. 

Spray or lightly grease the pan and fill it with batter.  The batter is viscous and kind of runny, but not like liquid.  Bake for approximately 28-32 minutes until top is crackly and inserted chopstick comes out clean.  Let it cool.

For the ganache, mix the heavy cream with coconut oil in a small saucepan over medium heat.  Whisk until oil or butter is melted.  Add sugar and cocoa powder, whisking vigorously so there aren't big clumps.  Let it simmer on low medium heat for a few minutes.  At the end, you might have to pass the mixture through a mesh to get a super smooth ganache cream.  Drizzle over cake with berries and enjoy!  Store in airtight container or sealed platter, but if you use coconut oil then I'd recommend drizzling the ganache when you're ready to serve.  Otherwise the oil will make the entire cake harden in the fridge, and leaving it out with the ganache on top for long periods of time is not safe.