Light Chocolate Bundt Cake

Published December 14, 2006.

Why this recipe works:

We discovered a few ways to lighten our chocolate Bundt cake recipe while retaining the rich chocolate flavor. First, we replaced some of the chocolate with cocoa powder, which has less fat per ounce. Then we mixed the cocoa with hot water to bloom its flavor and used a little espresso powder… read more

We discovered a few ways to lighten our chocolate Bundt cake recipe while retaining the rich chocolate flavor. First, we replaced some of the chocolate with cocoa powder, which has less fat per ounce. Then we mixed the cocoa with hot water to bloom its flavor and used a little espresso powder to accentuate the overall chocolate flavor. Finally, we replaced the butter with vegetable oil and used water in place of milk. Both substitutions helped bring out the chocolate flavor.

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Serves 16

Although you can substitute natural cocoa for Dutch-processed, the cake won't rise as high. If you don't have baking spray with flour, mix 1 tablespoon butter with 1 tablespoon cocoa into a paste and brush inside the pan.This recipe was published in The Best Light Recipe.

Ingredients

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