Low-Fat Chocolate Bundt Cake
ready in: 1-2 hrs
recipe id: 26439
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup fruit puree fat replacement
1/3 cup canola oil
2 tablespoons instant coffee granules
2 teaspoons pure vanilla extract
2 3/4 cups granulated sugar
2 tablespoons chopped hazelnuts or almonds
3 ounces bittersweet chocolate, coarsely chopped
3 tablespoons milk
Cake directions: Preheat oven to 325 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick 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. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. 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. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture.
Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.
Glaze and glazing: Spread hazelnuts (or almonds) in a shallow pan and bake in a 325 degrees F oven for 5 to 7 minutes, or until fragrant. Let cool. In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth.
Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with nuts.
nutritionNutritional data has not been calculated yet.
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