Chocolate Bundt Cake

Preparation info

  • Makes one

    9½ inch

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Prune puree stands in for some of the butter here. This is not as moist and luscious as bundt cakes made with lots of butter, melted chocolate, and sour cream, but it is a good cake with true cocoa flavor. This is best served on the day it is baked.


Prune Puree

  • ¾ cup moist pitted prunes
  • ¾ cup water


    • Place the prunes and water in a saucepan and bring to a boil. Simmer, uncovered, for 10 minutes. Puree, with the liquid, in a food processor or blender. Set aside.
    • Heat the oven to 350°F.
    • Spray a 12-cup bundt pan, preferably nonstick, with nonstick cooking spray. Sprinkle the pan with flour to coat, shaking out the excess. Set aside.
    • Resift the flour with the baking powder, baking soda, salt, and cocoa onto a sheet of wax paper. Set aside. In an electric mixer at medium speed, beat the butter, then gradually add the sugar and vanilla, beating until as light as possible. Add the eggs, one at a time, then the egg whites. Add the prune puree and beat until combined. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry. Turn off the machine and finish mixing by hand with a large rubber spatula. Scrape the mixture into the prepared pan.
    • Bake until a toothpick inserted in the center of the cake comes out clean and the cake springs back when pressed with a fingertip, 40 to 42 minutes. Cool the cake, in the pan, on a rack for 15 minutes. Run the tip of a knife blade gently around the edges. Invert the cake onto the rack. Put a sheet of wax paper underneath the rack and cool the cake to room temperature.
    • Stir together the tablespoons of cocoa and the milk in a bowl until they form a smooth paste. Add the confectioners’ sugar, stirring until the mixture is smooth. Adjust the consistency if necessary; it should be smooth, thick, and almost spreadable. Stir in a little more milk if too thick; sift in a little more confectioners’ sugar if too thin. Spoon the glaze over the top of the cake, letting it drip down the sides, without covering them completely at the bottom. Let the glaze set for at least 15 minutes. Carefully transfer the cake to a serving plate and serve cut into wedges.