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Chocolate-glazed chocolate Bundt cake

8
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
24
Difficulty
Moderate
Super rich and super moist, this Bundt cake gets a triple hit of chocolate from cocoa powder, chopped chocolate, and chocolate chips. To dress up the cake with long and elegant chocolate curls, run a vegetable peeler across a bar of room-temperature chocolate to make curls. This cake is such an easy dessert to make and it freezes well so you can double the recipe and store one cake in the freezer to enjoy later. Wrap the cooled, unglazed cake in plastic wrap, and freeze in a zip-top plastic freezer bag for up to 3 months. Then wait to glaze the cake until it has thawed.

Ingredients

All-purpose flour

2 cup(s)

Sugar

1¼ cup(s)

Baking powder

2 tsp

Baking soda

½ tsp

Table salt

½ tsp

Unsweetened cocoa powder

½ cup(s)

Semisweet chocolate

1 oz, or bittersweet , finely chopped

Instant espresso

1 Tbsp

Water

½ cup(s), boiling

Vanilla extract

1 Tbsp

1% low fat buttermilk

1 cup(s), lowfat 1%

Canola oil

⅓ cup(s)

Egg

1 large egg(s)

Egg whites

1 large

Powdered sugar (confectioner's)

½ cup(s)

Semisweet chocolate

2 oz, melted

Fat free half and half creamer

3 Tbsp

Cooking spray

1 spray(s)

Semisweet chocolate chips

½ cup(s)

Instructions

  1. Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray.
  2. To make the cake, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the cocoa, chopped chocolate, and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, stirring until the chocolate is melted and the mixture is smooth. Stir in the vanilla. Whisk together the buttermilk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until blended. Stir in the chocolate chips.
  3. Pour the mixture into the pan. Bake until a toothpick inserted into the center comes out clean, 45 – 50 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.
  4. To make the glaze, whisk together the glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place the cake on a serving plate. Pour the glaze over, allowing it to drip down the side of the cake. Let stand until set, about 10 minutes. Yields 1⁄24 of cake per serving.

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