Chocolate Bundt Cake

1 Review
From: EatingWell Magazine September 1997

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

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Cake
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder, preferably Dutch-process
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, (see Tip)
  • 1 cup fruit puree fat replacement, homemade or store-bought (see Note)
  • 1/3 cup canola oil
  • 2 tablespoons instant coffee granules
  • 2 teaspoons vanilla extract
  • 2 3/4 cups sugar
  • Chocolate glaze
  • 2 tablespoons chopped hazelnuts, or almonds
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 3 tablespoons low-fat milk

Preparation

  • Active

  • Ready In

  1. To make cake: Preheat oven to 325 °F. Coat a 12-cup Bundt pan with cooking spray.
  2. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.
  3. Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside.
  4. Whisk buttermilk, fruit puree, oil, coffee granules and vanilla in another medium bowl. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. To make glaze & finish cake: Spread nuts in a shallow pan and bake in a 325 °F oven until fragrant, 5 to 7 minutes. Let cool.
  9. Combine chocolate and milk in a small heavy saucepan; heat over low heat, stirring, until glaze is smooth.
  10. 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.
  • 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 information

  • Per serving: 297 calories; 8 g fat(2 g sat); 3 g fiber; 55 g carbohydrates; 5 g protein; 7 mcg folate; 24 mg cholesterol; 40 g sugars; g added sugars; 51 IU vitamin A; 0 mg vitamin C; 67 mg calcium; 2 mg iron; 322 mg sodium; 172 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 1/2 other carbohydrate, 2 fat

Reviews 1

January 13, 2012
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By: EatingWell User
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