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Chocolate Espresso Bundt Cake
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- #92524
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
2 large egg whites
1 large egg
1/2 cup 1% low-fat milk
2 teaspoons instant espresso granules
1 1/2 teaspoon vanilla extract
non-stick cooking spray
directions
Preheat oven to 350 degrees F. Lightly spoon flour into a dry measuring cup, level with a knife.
Combine flour and next 4 ingredients (flour through salt) in a large bowl, stir well with a whisk. Add butter, egg whites, and egg, beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla, beat 1 minute.
Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan, cool completely on a wire rack.
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123456
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 5, 2010
It was the only bundt cake recipe for which I had all of the ingredients so I tried it. I added mini chocolate chips and it turned out pretty good. It was a very simple recipe. It makes a pretty small cake, so I think I would double the recipe next time though.