Chocolate Chip Cake
From EatingWell: January/February 1999
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.
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 cups sugar, divided
- 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups nonfat buttermilk, (see Tip)
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/3 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 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 & Notes
- Make Ahead Tip: 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 super markets 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.
Per serving: 234 calories; 6 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 41 g carbohydrates; 4 g protein; 2 g fiber; 296 mg sodium; 66 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat
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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- January/February 1999