Sake adds moisture to the cake and underscores the rich chocolate flavor. A sprinkling of sugar in the pan before baking creates a crunchy exterior.

Kathryn Conrad
Recipe by Cooking Light August 2007


Recipe Summary

16 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Coat a 12-cup Bundt pan with cooking spray, and sprinkle pan with 3 tablespoons sugar.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl; stir well.

  • Place 2 cups sugar and butter in a large bowl; beat with a mixer at medium-high speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine milk and sake; stir into egg mixture. Add egg mixture to flour mixture; stir until combined. Fold in chocolate. Spoon batter into prepared pan.

  • Bake at 350° for 55 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.

Nutrition Facts

277 calories; calories from fat 31%; fat 9.5g; saturated fat 5.3g; mono fat 2.3g; poly fat 0.5g; protein 4.9g; carbohydrates 45g; fiber 2.5g; cholesterol 69mg; iron 1.8mg; sodium 215mg; calcium 30mg.