This chocolate chip cake has an amazing moist, dense texture and a healthy profile with egg whites, buttermilk, canola oil and whole-wheat pastry flour. Plenty of chocolate chips give it rich flavor. Source: EatingWell Magazine, January/February 1999

Beth-Ann Bove
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Ingredients

Cake

Chocolate Drizzle

Directions

  • To prepare cake: Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.

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  • 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 1/2 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 1/2 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 1/3 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.

Tips

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.

Nutrition Facts

235 calories; 6.6 g total fat; 1 mg cholesterol; 384 mg sodium. 41.1 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/12/2015
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! Read More
Rating: 5 stars
03/24/2014
Really good My sister who normally doesnt like choccolate cakes actually LOVED it. It's hard to wait for the cake to cool! Pros: Tasty Read More
Rating: 4 stars
10/31/2011
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. Read More
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Rating: 4 stars
10/30/2011
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! Read More
Rating: 5 stars
10/29/2011
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. Read More