Low Fat Chocolate Bundt Cakepound Cake Food

CHOCOLATE POUND CAKE

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
• Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
• In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
• Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
• Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
• Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
• Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
• For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

LOW FAT CHOCOLATE BUNDT CAKE/POUND CAKE

Steps:

• Have all ingredients at room temperature. Position the rack in lower third of the oven.
• Preheat to 350°. Spray pans with vegetable oil spray.
• Weigh & whisk or sift together well flour, cocoa, baking soda, baking powder and salt; set aside.
• Whisk the whole eggs with the egg whites in a small bowl; set aside.
• Dissolve the espresso powder in 3 tablespoons warm water and combine with the vanilla and buttermilk in a small bowl.
• Cut the butter into chunks and place in an electric mixer bowl. Beat to soften, about 1 minute. Add sugar gradually, beating constantly for about 3 minutes at medium speed. Gradually dribble eggs into sugar mixture, beating at medium-high speed for 2 to 3 minutes.
• On medium-low speed, beat in a third of the flour mixture, scraping the bowl as necessary. On medium speed, gradually dribble in half of the buttermilk mixture, scraping the bowl as necessary. On low speed, beat in half of the remaining flour followed by the rest of the buttermilk- scraping the bowl as necessary. Beat in remaining flour mixture until well combined. It is OK if batter looks slightly curdled.
• Scrape batter into the pan or pans and smooth the top as necessary.
• Bake until the cake just starts to shrink away from the sides of the pan and a toothpick inserted into the center comes out barely clean. Do not overbake. A 6-cup bundt cake will be done in 35-40 minutes, a tube or large bundt pan in 50 to 55 minutes; an 8-inch layer takes about 40 minutes and loaves 45-50 minutes.
• Cool cake, in the pan, on a rack for 10 minutes. Invert and remove pan. Turn right side up if baked in loaves. (I nearly always make this in a nordicware bundt pan.).
• MAKE IT AHEAD: Cake remains moist and delicious for 4 to 5 days, well wrapped. Cake may also be frozen for up to 2 months.
• I serve this with Mean Chef's chocolate ganache, which, of course, completely negates any inkling of low-fat sanctimony!

KETO CHOCOLATE BUNDT CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan (this size is perfect!) generously and set aside.
• In a large bowl, whisk together the Besti sweetener, cocoa powder, almond flour, and baking powder, set aside.
• In a second large bowl, use a hand mixer to beat the butter, until fluffy. Beat in the eggs, almond milk, sour cream, and vanilla, until smooth.
• Gradually add the dry ingredients into the wet ingredients, while beating with the hand mixer.
• Transfer the cake batter into the prepared bundt pan. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
• Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, flip the cake upside down onto a cooling rack and cool completely.
• Meanwhile, add the chocolate chips and heavy cream to a double boiler and whisk continuously, until the chocolate chips are melted.
• Once the cake has completely cooled, drizzle with the glaze and allow to set before serving.

CHOCOLATE STOUT BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
• In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.
• In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.
• Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Cool the cake for 30 minutes in the pan and then invert onto a serving plate.
• In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve.

MOIST LOW FAT CHOCOLATE CAKE

Steps:

• Mix dry ingredients together in large bowl.
• Mix wet ingredients together in separate bowl.
• Add wet to dry a little at a time, stirring as you add.
• Pour batter into a very well greased bundt cake pan (this is a sticky cake), bake at 350 degrees F for 35-40 minute.
• Serve w/ fat free cool whip or any other frosting or drizzle you choose.

CHOCOLATE COMFORT CAKE

Steps:

• In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)

Steps:

• Combine all cake ingredients (except Fudge Topping) until well mixed.
• Spray 12 cup bundt pan with cooking spray.
• Pour cake batter into bunt pan.
• Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
• Cool the cake for 15 minutes in pan.
• Then remove from pan and cool on wire rack.
• To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.

LUSCIOUS LOW FAT CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F.
• Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine) grease a pound cake pan.
• In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
• Set aside.
• In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
• Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
• Got it?.
• tehehe.
• Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.