Nutrition per serving may change if servings are adjusted.
4 large egg whites
¼ teaspoon cream of tartar
1½ cups sugar, divided
1¼ cups whole-wheat pastry flour, (see Ingredient Note)
1¼ cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1½ cups nonfat buttermilk, (see Tip)
¼ cup canola oil
1 tablespoon vanilla extract
½ cup mini chocolate chips
⅓ cup mini chocolate chips
2 tablespoons low-fat milk
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add ½ cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
Combine the remaining 1 cup sugar, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in another large bowl. With the mixer on medium speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites. Fold in the remaining whites and ½ cup chocolate chips with a whisk. Scrape the batter into the prepared pan and smooth the top.
Bake the cake until a skewer inserted into it comes out clean, 40 to 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto the rack and let cool completely.
To prepare chocolate drizzle: Combine ⅓ cup chocolate chips and milk in a small saucepan. Heat over low heat, stirring, until the chocolate is melted and the mixture is smooth. Drizzle over the cooled cake. Serve immediately or let stand until the chocolate is set, about 45 minutes.
Equipment: 12-cup Bundt pan
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Light and delicious!
This cake was so delicious, so moist! I substituted in a 1/4 cup of almond flour, which helped I think, because I used regular wheat flour. Making again tonight!
March 24, 2014
By: Charbel Baaklini
My sister who normally doesnt like choccolate cakes, actually LOVED it. It's hard to wait for the cake to cool!
October 04, 2011
Very yummy!!!! :)
I love it and took it into work and everyone loved it as well. I just did a few changes: 1. Added a little more chocolate chips in the batter; 2. Did the milk and vinegar substitution for buttermilk.
June 03, 2010
By: Nina Stone
This recipe is so delicious! It is perfect for me and my husband. I am really watching my calorie intake, and have a huge sweet tooth. This satisfies perfectly for less than 250 calories a slice. My DH doesn't believe it is so low calorie!
September 06, 2009
this has been a standard in my cake repertoire since my son's 3rd birthday in 1999! Both of my kids request it by name, and then offer to help bake it as well. I don't always have whole wheat pastry flour, so I use either unbleached white or a combo of white and whole wheat. It's always delicious, and no one knows that it's a healthier recipe.