Preheat oven to 350°. Coat a 10-inch Bundt cake pan with spray.
Combine flours, baking powder, baking soda, salt, and 1 cup sugar in a large bowl.
Whisk next 7 ingredients (through vanilla) in another large bowl until blended. Add to the dry ingredients and stir with a spatula until just combined. Transfer 3/4 cup batter to a small bowl and whisk in chocolate, cocoa, and remaining 1 tablespoon sugar. Pour 3 cups white batter into prepared pan. Dollop chocolate batter over white batter; cover with remaining white batter. Using a knife, swirl batter once in a continuous S-shape around pan.
Bake 55 minutes, until a skewer inserted in the center comes out clean. Cool in pan 10 minutes; invert onto rack and cool completely.
In a bowl, combine glaze ingredients and drizzle over cake. Serve.
This is a good, dense cake. I didn't have whole wheat pastry flour so, I used regular whole wheat flour; it seemed to work fine. It was very easy to mix up (no electric mixer needed). To get the full flavor and texture, you definitely need to let it cool completely as stated in the recipe. If you eat it before, it tends to taste more like a bread.
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