Chocolate Bundt Cake

September 1997

Your rating: None Average: 4.1 (17 votes)

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

Chocolate Bundt Cake

Makes: 16 servings

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  • 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


  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.

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

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