- Calories 192
- Caloriesfromfat 28%
- Fat 6g
- Satfat 3.5g
- Monofat 1.8g
- Polyfat 0.3g
- Protein 4g
- Carbohydrate 32.8g
- Fiber 1.8g
- Cholesterol 34mg
- Iron 1.3mg
- Sodium 225mg
- Calcium 27mg
Chocolate Bundt Cake
Becky Luigart-Stayner; Lydia DeGaris-Pursell
A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
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.
Step 3
Bake at 350° 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.
I'd like to know what you found gross about this cake
annz703's Review
This cake is delicious! I made a few changes due to not having the exact items on hand. I used 2% milk. Only had 1/4 cup of Hershey's regular cocoa left in the container so I added 1/4 cup of Hershey's Dutch Processed cocoa. I did not use any coffee. The cake is moist and dense and not overly sweet. Of course I got carried away and made a buttercream icing which made the cake even better.
Eureka I've found it!
I've been on a quest for a light chocolate cake for a while and I've finally found it in this cake. It took me less than 15 minutes to put it together with ingredients that I already had on hand which was great. My family liked that it wasn't too sweet. To keep it light I served it with a dollop of nonfat cool whip and some sliced strawberries and bananas since I had those on hand. Thank you for a great recipe. I will definitely be making this again.
cherieg's Review
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IFortuna's Review
This is a great recipe! I love that it is not super sweet. Martha Stewart has a similar recipe for her chocolate bundt. If people like them real sweet then I would suggest a ganache or glaze or some kind of frosting. I added 1 tsp. of decaf dark coffee crystals. You can't really taste the coffee but it does give it a deeper chocolate flavor. If you want it richer, use some baker's chocolate or melt down a chocolate bar to mix in the batter along with the cocoa.
Tharavn66's Review
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ajknightfan's Review
Easy recipe with a good result. This does not produce super chocolately flavor, but they are also not over sweet. I might add some mini-chocolate chips in the future which I know would up the calories, but just add a little more chocolate flavor. I used mini-bundt pans and baked for 25 minutes. The cakes were moist and good, just not as much strong chocolate as is my personal taste.
CBGiebler's Review
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Lara99's Review
I really enjoyed this recipe. The coffee increased the chocolate flavor without overpowering with a "coffee" taste. Will make this again, but maybe with a chocolate drizzle.
goodliving's Review