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Essential EatingWell Chocolate Bundt Cake

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours
  16 servings
An adaptation of EatingWell's popular Died-and-Went-to-Heaven Chocolate Cake, this recipe is from reader Barr Hogen of San Francisco.
RECIPE 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

Ingredient Note:
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.



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
Essential EatingWell Chocolate Bundt Cake Recipe at Cooking.com
DIRECTIONS
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).


Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beautiful Bundt Cakes
 Classic American-Style Chocolate Desserts
Nutrition Facts per Serving
Yield:   16 servings
Calories: 266
Fat. Total: 10g
Protein: 5g
Carbohydrates, Total: 44g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 27mg
Sodium: 342mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: christina Reviewed: 11/21/2011
The Chocolaty Chocolate Cake with Extra Chocolate!
This cake is a very hard working cake to make. There is a whole bunch of ingredients needed to make the cake. I love mixing things together. I want to bake all my life so I am going to have to learn from the recipes I find on the internet. What is your favorite thing to do that you want to do all your life?
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