Photo: Iain Bagwell; Styling: Dan Becker Photo by: Photo: Iain Bagwell; Styling: Dan Becker

Glazed Chocolate Bundt Cake

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.

Sunset MARCH 2008

  • Yield: Makes 16 servings
  • Total: 1 Hour, 30 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 36%
  • Protein: 4.5g
  • Fat: 14g
  • Saturated fat: 5.9g
  • Carbohydrate: 57g
  • Fiber: 2.3g
  • Sodium: 405mg
  • Cholesterol: 40mg

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Glazed Chocolate Bundt Cake Recipe