Chocolate Bundt Cake
From EatingWell: September 1997
You won't feel an ounce of guilt when you dig into this dense, chocolate bundt 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
- 2 tablespoons chopped hazelnuts, or almonds
- 3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 3 tablespoons low-fat milk
- To make cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray.
- 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°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.
Tips & Notes
- 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.
Per serving: 296 calories; 8 g fat (2 g sat, 4 g mono); 27 mg cholesterol; 55 g carbohydrates; 5 g protein; 3 g fiber; 309 mg sodium; 167 mg potassium.
Carbohydrate Servings: 3 1/2
Exchanges: 3 1/2 other carbohydrate, 2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- September 1997