"The cake has a delicate chocolate flavor, so it's not overpowering. I enjoy the special glaze the most. Although I wrote the recipe to say "cool completely," the cake tastes delicious served slightly warm about a half-hour after you have inverted it from the pan." —Barb Combs, Fort Collins, CO
2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate-flavored liqueur
2 tablespoons butter
1 1/2 teaspoons canola oil
2 tablespoons all-purpose flour
1 1/2 cups granulated sugar
6 tablespoons butter, softened
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups 1% low-fat milk
2/3 cup semisweet chocolate minichips
2 tablespoons powdered sugar
How to Make It
To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
Preheat oven to 350°.
To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.
Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.
I've made this several times now. This time I wanted to take it to a work pot luck and decided using the bunt pan wouldn't travel well, so instead poured the batter in an 13x9 pan and baked it for the recommended time. I poked some holes in the top of the cake then added the glaze (coffee liquor vs. chocolate liquor) over the top, then let cool completely. It was a hit! Definitely a keeper.
The title of the recipe calls it 'decadent' but I don't agree. I followed the recipe to a T and the taste was somewhat bland, but more importantly it seemed dry. The glaze was interesting. Maybe if this is eaten shortly out of the oven, it would taste better. Also agree with another reviewer that poking holes before pouring on the glaze might infuse a richer flavor overall. I used regular semisweet chips and that helped. Served it with fat free whipped topping. Recommend Cooking Light re-test this recipe.
I love this cake. It is tender and moist and full of the flavor of the liqueur, so use a good one! The description states it has a 'delicate' flavor, so if you are looking for intense chocolate, this is not the cake. I have taken it to parties and it's always been a huge success. I have used chocolate liqueur as well as coffee liqueur and both are great. 5 Star for sure.
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