Duck Egg Decadent Bundt Cake
Duck eggs are a bit larger than chicken eggs and have a bigger yolk to white ratio. Baking with them is perfect because they make cakes moist and rich! The eggshell is a bit tougher than a chicken egg so keep that in mind when cracking them. I always crack my eggs in a bowl and then add them to the mixer in case a shell shard needs to be fished out.
INGREDIENTS
Fair Shares
3 duck eggs
1/4 cup plain yogurt
1/4 cup whole milk
3/4 cup butter, softened
Other ingredients
1 1/2 cups sugar
1 cup flour
3/4 cups cocoa powder
1 tsp ground cinnamon
1 tsp vanilla
1 tsp ground espresso powder or 1/2 tsp instant coffee
1/2 tsp salt
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Combine the milk, yogurt, vanilla, and espresso powder in one bowl. In a separate bowl combine the flour, cocoa powder, baking powder, and salt. In a mixer, combine sugar and butter. Mix till fluffy and add one duck egg at a time, mixing to incorporate before adding the next one. Start adding the wet ingredient bowl and the dry ingredient bowl to the sugar/butter mixture a bit at a time, mixing to incorporate. Continue until all is combined. Pour mixture into to the Bundt pan and bake for 55 minutes or until a toothpick comes out clean. Cool and sprinkle with powdered sugar.
This came out really dense and fudgy! It would be incredible warm with some ice cream or caramel sauce. I am thinking you could make it with 4 chicken eggs, but since we are able to get duck eggs why not give it a try!
