This rich, chocolate cake is actually derived from a Weight Watchers recipe that takes advantage of low-fat buttermilk, egg whites, and dark chocolate to produce deep flavor with reduced fat. My problem with reduced-guilt dishes like this one is that it’s difficult for me to exert portion control, and the slight decrease in fat and calories is usually overcome by my propensity for eating the whole thing. Oh well. This moist, flavorful cake (without frosting, no less), was a delight.
Chocolate Buttermilk Bundt Cake - Reduced Guilt
Enjoy rich, flavorful chocolate cake without the guilt.
Recipe type: Dessert
- 2 cups all-purpose flour
- 1¼ cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa - I used Hershey's
- 1.5 ounces semisweet chocolate, chopped - I used Scharffen Berger 70%
- ½ cup boiling water
- 1 cup low-fat buttermilk
- ⅓ cup canola oil
- 1 large egg
- 1 large egg white
- 1 Tbsp. vanilla extract
- ¾ cup mini chocolate chips - I used Nestlé Semi-Sweet Chips
- Preheat oven to 325˚ F. Spray a 10-inch Bundt pan with nonstick cooking spray.
- In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In a small, heat-proof bowl, mix cocoa and chopped chocolate. Pour boiling water over the cocoa mixture, stirring until chocolate is completely melted.
- In a large bowl, whisk together the buttermilk, oil, egg, egg white, and vanilla extract. Then stir in (slightly cooled) cocoa mixture. Finally, add the flour mixture, stirring with a wooden spoon until just mixed. Fold in the chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes. Invert onto a serving plate and carefully lift off the pan. Let cool completely before dusting with powdered sugar (through a fine-mesh sieve).