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Chocolate-Fudge Bundt Cake

 
70

Chocolate-Fudge Bundt Cake recipe

Yield

16

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

1 ounce unsweetened chocolate
unsweetened, chopped
cup canola oil
2 ¼ cups all-purpose flour
½ cup cocoa powder
plus 2 tablespoons
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 large eggs
2 large egg whites
2 cups sugar
1 teaspoon instant coffee
¼ cup yogurt, non-fat
plain
2 ½ teaspoons vanilla extract
¼ cup water

Directions

Preheat oven to 350℉ (180℃).

Generously grease a 12 cup bundt pan.

In a small saucepan over low heat, mix together chocolate andamp; oil.

Stir often until smooth andamp; set aside.

Sift together flour, cocoa, baking powder, baking soda and salt.

In a large mixing bowl with electric mixer on medium speed, beat egg whites, sugar and coffee powder until very light and fluffy.

Turn mixer to low and beat in half dry ingredients.

Beat in yogurt, vanilla, ¼ cup water, chocolate mixture and remaining dry ingredients.

Beat just until smooth. Turn batter into pan.

Bake 40 to 45 minutes or until toothpick inserted into middle comes out clean.

Put on wire rack to cool completely.

Invert cake onto rack and then onto serving platter.

Drizzle with chocolate sauce or spread with your favourite icing, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 89724% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 309mg 13%
Total Carbohydrate 55g 55%
Dietary Fiber 6g 25%
Sugars g
Protein 28g
Vitamin A 1% Vitamin C 0%
Calcium 7% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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