Dense Triple Chocolate Cake

I was in the mood for some delicious chocolatey cake a couple of weeks ago. I had seen a recipe on Pinterest for sour cream bundt cake that looked to die for. I decided I wanted to make something similar... sooo, I concocted Elizabeth Lou's Dense Triple Chocolate Cake! It's best served out of the refrigerator... and in a couple of weeks I'll share with you my favorite way to devour it!

Elizabeth Lou’s Dense Triple Chocolate Cake

For the cake:

•   1/2 cup cocoa powder, plus more for dusting pan

•   5 oz. semisweet chocolate, finely chopped

•   1/2 cup boiling water

•   1 1/4 cups all-purpose flour

•   3/4 tsp. baking soda

•   3/4 tsp. kosher salt

•   10 Tbsp. (1 1/4 sticks) unsalted butter

•   1 1/4 cups firmly packed light brown sugar

•   3 eggs, lightly beaten

•   2 tsp. vanilla extract

•   4 oz. plain, non fat yogurt

•   1/2 cups semisweet chocolate chips or chunks

•   ¼ cup milk chocolate chips or chunks

•   ¼ cup dark chocolate or chunks

Preheat an oven to 325 degrees F. Grease the bundt pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1/2 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Mix together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated.

Reduce the speed to low and add the flour mixture in three additions, alternating with the yogurt, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Gently fold in the chocolate chips then pour into prepared bundt pan.  Serve cold, drizzled with Chocolate Syrup- Enjoy!