Yogurt Cocoa Kugelhopf

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and grease Bundt pan (kugelhopf) 22 cm and flour it.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and sugar 4 minutes, until the mixture is pale.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   Add the oil, yogurt and vanilla extract and mix.
4. 4
   Sift the flour, cocoa and baking powder, combine with the salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Pour into the pan and clean the edges with a spatula.

   Bundt pan (kugelhopf)
6. 6
   Bake 45 minutes, until a toothpick inserted in the thickest part comes out clean.

   ⚙ BakingOvenBundt pan (kugelhopf)

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Cool 15 minutes in the pan and unmold, then sprinkle the powdered sugar on top.