Decadent Double-Chocolate Bundt Cake

Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell

Category Winner: Desserts, Cooking Light Ultimate Reader Recipe Contest.

"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

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 28%
  • Fat: 10.3g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.5g
  • Carbohydrate: 54.8g
  • Fiber: 2g
  • Cholesterol: 43mg
  • Iron: 1.9mg
  • Sodium: 211mg
  • Calcium: 59mg

Ingredients

  • Glaze:
  • 2/3 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup chocolate-flavored liqueur
  • 2 tablespoons butter
  • Cake:
  • 1 1/2 teaspoons canola oil
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 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

Preparation

  1. 1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
  2. 2. Preheat oven to 350°.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.
  6. 6. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Decadent Double-Chocolate Bundt Cake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy