Chocolate-Buttermilk Bundt Cake


This cake is so delicious and the buttermilk keeps it from getting dry! Sometimes I put a chocolate glaze over the top but usually I stick with the simple, yet elegant, powdered sugar!

Ingredients

2 cups all-purpose flour
1¼ cups sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa
1 ounce semisweet chocolate, finely chopped
½ cup boiling water
1 cup low-fat buttermilk
1/3 cup canola oil
1 large egg
1 large egg white
1 tablespoon vanilla extract
¾ cup mini semisweet chocolate chips

Directions

Preheat oven to 325°F. Spray 10-inch Bundt pan with nonstick spray.

Whisk together flour, sugar, baking powder, baking soda, and salt in medium bowl.

Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.

Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture.

Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour batter into prepared pan.

Bake until toothpick inserted into center of cake comes out clean, 45–50 minutes.

Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.

Nutrition Facts
Servings 12.0

Amount Per Serving
Calories 312

Total Fat 12 g
Cholesterol 16 mg
Sodium 923 mg
Potassium 107 mg
Total Carbohydrate 49 g
Protein 4 g
Vitamin A 1 %
Vitamin C 0 %
Calcium 3 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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