Chocolate Bundt Cake

Name: Chocolate Bundt Cake
Yield: Makes one 9½-inch Cake
Cuisine: United States
Ingredients: 1 cup Dutch-process unsweetened cocoa powder; 1 cup sugar; 1 teaspoon pure vanilla extract; 2 large eggs; 2 large egg whites; 2½ tablespoons lowfat (1%) milk, or as needed; 2½ tablespoons Dutch-process unsweetened cocoa powder; 1⅓ cups sifted confectioners’ sugar, or as needed; 1 cup buttermilk (or a mixture of plain yogurt and water or lowfat milk); 1 teaspoon baking powder; ¼ teaspoon salt; ¾ cup water; ½ teaspoon baking soda; 1⅔ cups sifted unbleached (all-purpose) flour; ¾ cup moist pitted prunes; 4 tablespoons (½ stick) unsalted butter, softened

Preparation info

Makes one
9½ inch
Cake

Difficulty
Medium

Appears in

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.

Ingredients

Prune Puree

¾ cup moist pitted prunes
¾ cup water

Americas
United States
Dessert
Vegetarian

Method

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 sp