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Double-Chocolate Bundt Cake

Oxmoor House
Prep time 16 mins
Cook time 45 mins
Other time 15 mins
Yield 16 servings (serving size: 1 slice)
Dutch process cocoa makes this tender cake exceptionally dark and rich.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection