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Glazed Chocolate Bundt Cake

Photo: Iain Bagwell; Styling: Dan Becker
Total time 1 hr, 30 mins
Yield Makes 16 servings
This bundt cake is sure to be a hit at your next party or get-together. It's all in the glaze. Or just the chocolate.


  • Cooking-oil spray
  • 1 1/2 cups whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups packed light brown sugar, divided
  • 3/4 cup Dutch-processed unsweetened cocoa powder
  • 1/2 cup chopped pitted dates
  • 1 1/4 cups low-fat buttermilk
  • 2 large eggs
  • 1/4 cup grapeseed or vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup semisweet chocolate chips
  • 4 tablespoons unsalted butter
  • 1 1/2 teaspoons instant espresso powder
  • 1/4 cup heavy whipping cream
  • 1 cup powdered sugar, sifted
  • 2 tablespoons Bourbon

Nutrition Information

  • calories 352
  • caloriesfromfat 36 %
  • protein 4.5 g
  • fat 14 g
  • satfat 5.9 g
  • carbohydrate 57 g
  • fiber 2.3 g
  • sodium 405 mg
  • cholesterol 40 mg

How to Make It

  1. Preheat oven to 325°. Spray a Bundt pan with cooking-oil spray. In a large bowl, combine pastry flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in 1 cup brown sugar.

  2. In a blender, whirl cocoa and dates with 2/3 cup boiling water until smooth. Whirl in buttermilk, eggs, oil, and vanilla. Set aside.

  3. Put bittersweet chocolate in a small glass bowl and microwave on high for 10 seconds. Stir and repeat until melted. Stir 1/2 of date mixture into flour mixture. Stir in melted chocolate, then remaining date mixture, and finally chocolate chips.

  4. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool cake 15 minutes, then gently remove from pan and cool completely on a wire rack.

  5. In a small saucepan over medium heat, melt butter, espresso powder, and remaining 1/4 cup brown sugar. Add cream and simmer 1 minute. Remove from heat and stir in powdered sugar until smooth. Stir in Bourbon and let cool. When glaze and cake are both at room temperature, drizzle glaze over cake.

  6. Note: Nutritional analysis is per serving.