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Ingredients

  • CAKE
  • 2 call purpose flour
  • 1 1/4 cgranulated sugar
  • 2 tspbaking powder
  • 1/2 tspbaking soda
  • 1/2 tspsalt
  • 1/2 cunsweetened cocoa powder
  • 1 ozbittersweet or semi-sweet chocolate, finely chopped
  • 1 Tbspinstant espresso powder
  • 1/2 cboiling water
  • 1 Tbspvanilla extract
  • 1 clow fat buttermilk
  • 1/3 ccanola oil
  • 1large egg
  • 1egg white
  • 3/4 csemisweet chocolate chips
  • GLAZE
  • 1/2 cconfectioners sugar
  • 2 ozsemisweet chocolate melted
  • 3 Tbspfat free half and half
  • Add Ingredients to Grocery List

How to Make Chocolate-Glazed Chocolate Bundt Cake

  1. preheat oven to 325 degrees. spray bundt pan with nonstick spray.
  2. To make cake, whisk together first five ingredients in a medium bowl, set aside
  3. Combine coco powder, chopped chocolate and espresso pwder in a small bowl. Pour boiling water over cocoa mixture until chocolate is melted and mixture is smooth. Stir in vanilla.
  4. Whisk together buttermilk, oil, egg and egg white in a large bowl. Stir in cocoa mixture until blended. Gradually add flour mixture, stirring until just blended. Stir in chocolate chips.
  5. Pour Mixture into bundt pan and bake until toothpick inserted in center comes out clean, 45-50 min. Let cool in pan on wire rack 1o minutes. Remove from pan and let cool completely on rack.
  6. Glaze: Whisk together glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place cake on serving plate, Pour glaze over, allowing to drip down sides of cake. Let stand about 10 minutes
  7. To dress up cake, run vegetable peeler across a bar of room temperature chocolate to make curls.
  8. Per Serving: (1/24 of cake) 172 cal, 6 g fat, 2g sat fat, 0 g trans fat, 9 mg cholesterol, 136 mg sodium, 28 g carbs, 1 g fiber, 3 g protein, 45 mg calcium
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