Chocolate Bundt Cake

12 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
10 servings (serving size: 1 piece)
By Alice Medrich
January 2002
RECIPE BY Cooking Light

A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 2 large egg whites
  • 1 large egg
  • 1/2 cup 1% low-fat milk
  • 2 teaspoons instant espresso granules
  • 1 1/2 teaspoons vanilla extract
  • Cooking spray

Nutritional Information

  • Calories 192
  • Caloriesfromfat 28%
  • Fat 6g
  • Satfat 3.5g
  • Monofat 1.8g
  • Polyfat 0.3g
  • Protein 4g
  • Carbohydrate 32.8g
  • Fiber 1.8g
  • Cholesterol 34mg
  • Iron 1.3mg
  • Sodium 225mg
  • Calcium 27mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.

Step 3

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

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Ratings & Reviews

goodliving's Review

goodliving
September 21, 2013
This cake was easy to make and very chocolatey, but not too chocolatey. Next time, I will add some semi-sweet chocolate chips. Served best a la mode.

amymom128
June 06, 2016
I'd like to know what you found gross about this cake

annz703's Review

Tharavn66
February 17, 2009
This cake is delicious! I made a few changes due to not having the exact items on hand. I used 2% milk. Only had 1/4 cup of Hershey's regular cocoa left in the container so I added 1/4 cup of Hershey's Dutch Processed cocoa. I did not use any coffee. The cake is moist and dense and not overly sweet. Of course I got carried away and made a buttercream icing which made the cake even better.

Eureka I've found it!

WendyJo
June 08, 2016
I've been on a quest for a light chocolate cake for a while and I've finally found it in this cake. It took me less than 15 minutes to put it together with ingredients that I already had on hand which was great. My family liked that it wasn't too sweet. To keep it light I served it with a dollop of nonfat cool whip and some sliced strawberries and bananas since I had those on hand. Thank you for a great recipe. I will definitely be making this again.

cherieg's Review

CBGiebler
May 21, 2014
N/A

IFortuna's Review

Lara99
January 03, 2014
This is a great recipe! I love that it is not super sweet. Martha Stewart has a similar recipe for her chocolate bundt. If people like them real sweet then I would suggest a ganache or glaze or some kind of frosting. I added 1 tsp. of decaf dark coffee crystals. You can't really taste the coffee but it does give it a deeper chocolate flavor. If you want it richer, use some baker's chocolate or melt down a chocolate bar to mix in the batter along with the cocoa.

Tharavn66's Review

cherieg
July 18, 2013
N/A

ajknightfan's Review

ajknightfan
June 29, 2013
Easy recipe with a good result. This does not produce super chocolately flavor, but they are also not over sweet. I might add some mini-chocolate chips in the future which I know would up the calories, but just add a little more chocolate flavor. I used mini-bundt pans and baked for 25 minutes. The cakes were moist and good, just not as much strong chocolate as is my personal taste.

CBGiebler's Review

cookfromsocal
February 03, 2013
N/A

Lara99's Review

annz703
February 12, 2012
I really enjoyed this recipe. The coffee increased the chocolate flavor without overpowering with a "coffee" taste. Will make this again, but maybe with a chocolate drizzle.