Double-Chocolate Bundt Cake

Double-Chocolate Bundt Cake Recipe
Oxmoor House
Dutch process cocoa makes this tender cake exceptionally dark and rich.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 45 Minutes
Other: 15 Minutes

Nutritional Information

Calories 250
Fat 11.4 g
Satfat 2.5 g
Protein 3.9 g
Carbohydrate 42.2 g
Cholesterol 27 mg
Iron 2.6 mg
Sodium 186 mg
Caloriesfromfat 41 %
Fiber 1.8 g
Calcium 57 mg

Ingredients

Baking spray with flour
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup Dutch process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
2/3 cup packed brown sugar
2/3 cup strong brewed coffee
1/4 cup canola oil
1 tablespoon vanilla extract
1 cup semisweet chocolate mini-chips
1 tablespoon sifted powdered sugar

Preparation

Preheat oven to 350°.

Heavily coat a 12-cup nonstick Bundt pan with baking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl. In a large bowl, beat eggs and next 5 ingredients with a mixer at medium speed 1 minute or until just combined. Add flour mixture to egg mixture; beat at high speed 1 minute. Stir in chocolate mini-chips.

Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove cake from pan; cool completely on wire rack. Dust with powdered sugar.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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