Published December 14, 2006.
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.
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.
Dear Friend,
These days, it’s pretty easy to get free recipes on the Internet. I’m sure a search for “roast chicken recipe” will turn up thousands and thousands. But, as with so much on the web, you should tread lightly if you don’t know the source.
In America’s Test Kitchen, our motto is, “Recipes that Work,” and our mission is to be your trusted source for recipes that work every time you use them. Our test cooks spend their days obsessively testing recipes until they offer consistently great results. As we like to say here, “We make the mistakes so you don’t have to.”
CooksIllustrated.com is the only place you can find not only 20 years' worth of our foolproof recipes, but also objective ratings of cookware, and blind taste tests for hundreds of everyday supermarket ingredients (hey, without the proper ingredients and equipment you can still run into problems — no matter how good the recipe).
Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksIllustrated.com will quickly become an invaluable resource for everything from quick, weeknight suppers to huge, holiday feasts for family and friends.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
