Becky Luigart-Stayner; Lydia DeGaris-Pursell
10 servings (serving size: 1 piece)

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

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.

Ratings & Reviews

goodliving's Review

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.

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

annz703's Review

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!

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

May 21, 2014

IFortuna's Review

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

July 18, 2013

ajknightfan's Review

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

February 03, 2013

Lara99's Review

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.