Essential EatingWell Chocolate Bundt Cake
From: EatingWellAn adaptation of EatingWell's popular Died-and-Went-to-Heaven Chocolate Cake, this recipe is from reader Barr Hogen of San Francisco.
Servings: 16 servings
Prep:
25 mins
Total:
2 hrs
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Ingredients
1/2
cup
chopped hazelnuts, or walnuts
1 1/2
cups
all-purpose flour
1
cup
granulated sugar
3/4
cup
unsweetened "natural" cocoa powder
1/3
cup
whole flaxseeds, ground (see Ingredient notes)
1 1/2
teaspoons
baking powder
1 1/2
teaspoons
baking soda
1
teaspoon
salt
1 1/4
cups
buttermilk
1
cup
packed light brown sugar
2
large eggs, lightly beaten
1/4
cup
rice bran oil, or canola oil (see Ingredient notes)
1
teaspoon
vanilla extract
1/2
cup
hot water
1/2
cup
prune puree, (see Tip), prune pie filling or Sunsweet Lighter Bake
1/2
cup
chopped bittersweet chocolate, or chocolate chips
Confectioners' sugar for dusting
Directions
1.
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).
2.
Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.
3.
Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.
4.
Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.
Tips:
Ingredient Notes:
Ingredient Notes:
Flaxseeds are one of the best plant sources of omega-3 fatty acids. They provide both soluble fiber, linked to reduced risk of heart disease, and insoluble fiber, which provides valuable roughage. Flaxseeds are perishable, so purchase whole seeds (instead of ground flaxmeal), store in the refrigerator and grind in a clean coffee grinder or dry blender just before using.
Rice bran oil is made from the nutritious bran and germ layers of rice. It has a high smoke point, 490 degrees F, making it an excellent choice for frying, and a delicate flavor, so it is ideal for baking. Look for it in natural-foods stores. For more information, visit www.californiariceoil.com.
Tip: To make prune puree: Combine 6 ounces (1 cup) pitted prunes with 6 tablespoons hot water in a food processor; process until smooth. Makes 1 cup.
Equipment: 12-cup bundt pan
Nutrition Facts
Calories 266, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Cholesterol 27 mg, Sodium 342 mg, Carbohydrate 44 g, Fiber 2 g, Protein 5 g, Potassium 241 mg. Exchanges: Other Carbohydrate 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Glazed Chocolate-Pumpkin Bundt Cake
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
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