The best delicious Chocolate Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Bundt Cake recipe today!
Hello my friends, this Chocolate Bundt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Bundt Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Bundt Cake.
What Makes This Chocolate Bundt Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Bundt Cake.
Ready to make this Chocolate Bundt Cake Recipe? Let’s do it!
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–CAKE–
2 lg Eggs
2 lg Egg whites
2 c All-purpose flour
1 c Unsweetened cocoa powder;
-preferably Dutch-process
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Buttermilk
1 c Fruit puree fat replacement;
-previous recipe, or store
-bought
1/3 c Canola oil
2 tb Instant coffee granules
2 ts Pure vanilla extract
2 3/4 c Granulated sugar
CHOCOLATE GLAZE
2 tb Chopped hazelnuts or almonds
3 oz Bittersweet or semisweet
-chocolate, coarsely chopped
3 tb 1 percent milk
FRUIT PUREE FAT REPLACEMENT:
2 Ripe but firm medium pears;
-well washed
2 md Apples; well washed
3/4 c Water
1 tb Lemon juice
1 tb Lecithin granules
COOKING LIVE SHOW #CL8968
All recipes courtesy of Patsy Jamieson, Eating Well Magazine
FRUIT PUREE FAT REPLACEMENT: Cut fruit into eighths (do not core); place in
a heavy medium saucepan. Add water, lemon juice and lecithin and bring to a
simmer. Reduce heat to low; cover and simmer, stirring and mashing fruit
occasionally, until mushy, 35 to 45 minutes. Let cool slightly.
Press through a fine sieve (or food mill fitted with a fine grate) into a
bowl. (It will have an applesauce-like texture.) Let cool completely. The
fruit puree will keep, covered, in the refrigerator for up to 4 days or in
the freezer for up to 6 months.
Yield: 1 3/4 cups
Per Serving (one tablespoon): 15 calories, 0g fat, 0mg sodium, 0mg
cholesterol
CAKE: Preheat oven to 325 degrees. Lightly oil a 12 cup Bundt pan or coat
it with nonstick spray.
Place eggs and egg whites in a large mixing bowl and set bowl in a pan of
hot water; stir occasionally to warm eggs. Meanwhile, sift flour, cocoa,
baking powder, baking soda and salt into a medium bowl. Set aside. In
another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules
and vanilla. Set aside. Remove bowl of eggs from water. Beat with an
electric mixer on low speed. Gradually add sugar. Increase mixer speed to
high and continue beating until mixture is thick and pale, about 5 minutes.
With a rubber spatula, alternately fold reserved dry ingredients and
buttermilk mixture into egg mixture, making 3 additions of dry ingredients
and 2 additions of buttermilk mixture.
Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top
springs back when touched lightly and cake shrinks away slightly from sides
of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and
invert cake onto rack. Cool completely.
To make glaze:
Spread hazelnuts in a shallow pan and bake in a 325 degree oven for 5 to 7
minutes, or until fragrant. Let cool.
In a small heavy saucepan, combine chocolate and milk; heat over low heat,
stirring, until glaze is smooth. Place cake on a serving plate. Carefully
pour warm glaze over cake, letting it drip down the sides. Sprinkle with
the nuts.
Yield: 16 servings
Per Serving: 290 calories, 4 g protein, 8 g fat, 260mg sodium, 27mg
cholesterol
Yields
1 Servings
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