Chocolate-Fudge Bundt Cake
Chocolate-Fudge Bundt Cake recipe
Ingredients
| 1 | ounce |
unsweetened chocolate
unsweetened, chopped |
|
| ⅓ | 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.
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Nutrition Facts
Serving Size 67g (2.4 oz)
