Chocolate Buttermilk Bundt Cake - Reduced Guilt
Prep time
Cook time
Total time
Enjoy rich, flavorful chocolate cake without the guilt.
Recipe type: Dessert
Serves: 24
  • 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
  1. Preheat oven to 325˚ F. Spray a 10-inch Bundt pan with nonstick cooking spray.
  2. In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In a small, heat-proof bowl, mix cocoa and chopped chocolate. Pour boiling water over the cocoa mixture, stirring until chocolate is completely melted.
  4. 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.
  5. 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).
Recipe by StreamingGourmet at