The best delicious Dark Chocolate Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dark Chocolate Bundt Cake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dark Chocolate Bundt Cake.
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1/2 c Unsweetened applesauce
1 3/4 c All-purpose flour; see tips
3/4 c Dutch cocoa; see tips
1 1/2 ts Baking soda
1/3 c Unsalted butter; at room
-temperature
1 3/4 c Granulated sugar
1 Egg
1 Egg white
1/2 ts Almond extract
1 ts Vanilla
3/4 c Reduced-fat sour cream
3/4 c Nonfat sour cream
Confectioner’s sugar; for
-dusting
SOURCE: Don Mauer, LEAN AND LOVIN’ IT (1999)
COMMENTS: This Dark Chocolate Bundt Cake has less than half the fat and
fewer calories than the traditional bundt cake – but all of the flavor, and
then some. Dutch processed cocoa is one of the keys to the cake’s rich
flavor.
TIPS: Measure flour by the spoon and sweep method. Dutch baking chocolate
is sometimes called European style or European processed chocolate.
1. Place a strainer over a bowl deep enough so the bottom of the strainer
doesn’t touch the bottom of the bowl. Put the applesauce in the strainer
and set aside to drain for 15 minutes: you should 1/3 cup drained
applesauce.
2. Place the oven rack in the lower-middle position and preheat the oven to
350 degrees. Using a vegetable and flour spray (such as Baker’s Joy),
lightly spray a 12-cup bundt pan.
3. In a medium mixing bowl, whisk together the flour, cocoa and baking
soda. Set aside.
4. Add the butter to a large mixing bowl and with a mixer beat at
medium-high speed for 2 minutes, until light. Scrape down the sides of the
bowl, add 1/3 cup of drained applesauce and beat for 3 minutes. Scrape down
the bowl, add the sugar and beat for 3 minutes. Add the almond and vanilla
extracts and beat for 15 seconds. One at a time add the egg and egg white
and beat each for 30 seconds. Scrape down the bowl, add the sour creams and
mix at medium speed until combined. Add the flour mixture and mix at lowest
speed until just moistened, about 30 seconds.
5. Pour the batter into the prepared pan and bake for 40 minutes, or until
a wooden toothpick inserted into the center comes out a touch damp.
6. Cool the cake in the pan for 15 minutes. Invert the bundt pan and
release the cake. Cool completely.
7. Dust with the confectioner’s sugar just before serving. Makes 12
servings.
Compliments of Don Mauer, Mr. Lean and Lovin’ It, shares his great-tasting,
low-fat recipes the first Thursday of every month during WRAL’s 12:30
Report. March 4, 1999.
PER SERVING: Calories: 284; Calories from fat: 25.4%. Dietary Fiber: 0.6
grams; Protein: 5.1 grams; Fat: 8 grams; (4.6g of saturated fat);
Carbohydrate: 51.1 grams; Cholesterol: 41 mgs; Sodium: 140 mgs. Estimated
by Mauer.
Yields
12 servings
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