You won't feel an ounce of guilt when you dig into this dense, chocolate bundt cake.

Patsy Jamieson
Source: EatingWell Magazine, September 1997

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Recipe Summary

total:
4 hrs
Servings:
16
Nutrition Profile:
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Ingredients

Cake
Chocolate glaze

Directions

Instructions Checklist
  • To make cake: Preheat oven to 325 degrees F. Coat a 12-cup Bundt pan with cooking spray.

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  • Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.

  • Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside.

  • Whisk buttermilk, fruit puree, oil, coffee granules and vanilla in another medium bowl. Set aside.

  • Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes.

  • Alternately fold the reserved dry ingredients and buttermilk mixture into egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of buttermilk mixture. Scrape the batter into prepared pan.

  • Bake until top springs back when touched lightly and cake shrinks away slightly from sides of pan, 50 to 60 minutes. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.

  • To make glaze & finish cake: Spread nuts in a shallow pan and bake in a 325 degrees F oven until fragrant, 5 to 7 minutes. Let cool.

  • Combine chocolate and milk in a small heavy saucepan; heat over low heat, stirring, until glaze is smooth.

  • Place the cake on a serving plate. Carefully pour warm glaze over the cake, letting it drip down the sides. Sprinkle with the toasted nuts.

Tips

Tip: You can use buttermilk powder in place of fresh buttermilk. Or to make “sour milk,” mix 1 tablespoon lemon juice or vinegar with 1 cup milk.

Note: Fruit puree fat replacement choices include Sunsweet Lighter Bake can be found in jars in the oil or baking-supply section of your market.

Nutrition Facts

297 calories; protein 4.8g 10% DV; carbohydrates 55.2g 18% DV; exchange other carbs 3.5; dietary fiber 3.1g 13% DV; sugars 39.7g; fat 8.5g 13% DV; saturated fat 2g 10% DV; cholesterol 24mg 8% DV; vitamin a iu 51.2IU 1% DV; vitamin c 0.4mg 1% DV; folate 7.2mcg 2% DV; calcium 66.8mg 7% DV; iron 1.6mg 9% DV; magnesium 36.4mg 13% DV; potassium 172.2mg 5% DV; sodium 322.3mg 13% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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Rating: 4 stars
01/13/2012
Delicious! While this is a wonderfully delicious cake there are some problems. First at nearly 300 calories a slice it's not exactly a dieter's dream. I guess it's low in fat but calories ARE fat if you don't burn them so be aware. Second it took me most of an afternoon to make it. The commercial fruit puree mentioned doesn't seem to be sold in stores anymore so I had to make my own. I cooked up and processed some prunes which wasn't hard but the procedure did add about 30 minutes to the project. I made this for my husband's birthday and would probably only make it for special occasions. We sliced it a little thinner than the recommended serving size so it was a little lower in calories. It is an awesome cake but when you consider that you can make a Betty Crocker Dark Chocolate cake from a mix that's only about 280 calories per serving (unfrosted of course) you have to wonder if this one is worth the time. Pros: chocolatey Cons: still high in calories time-consuming Read More