Don’t bundt cakes remind you of an English pudding, served with a holly berry garnish atop a red and gold table with ladies in full skirts and candles and someone singing along with a piano, fa la la la la la la la la la, in the next room? No? Bundt cakes don’t remind you of English holiday period dramas?
Guilt-Free Chocolate Espresso Bundt Cake
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cocoa powder (unsweetened)
3/4 cup sugar
3/4 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup olive oil
2 egg whites
1 egg
1/2 cup plain nonfat yogurt
2 tbs espresso (or strong coffee)
1 tsp vanilla
Preheat the oven to 350 degrees. Butter and dust with cocoa powder a 6-cup bundt pan or 3 small bundt molds. (Alternatively, a 9-inch round cake pan). Whisk the dry ingredients. Beat the eggs and oil for one minute. Stir in the coffee, yogurt and vanilla. Slowly add the dry ingredients to the wet, until just incorporated. Fill pan, or if using molds, about 3/4 full. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let your holiday guests ooh and aah at the apparent decadence of this moist and rich cake, only you need to know that it’s guilt-free. Two spoonfuls of espresso give it that little touch of seduction that every holiday bundt cake presented at a festive table in the early 1800’s in England at your house needs. :)
So very English! So very Little Women. And it looks so very delicious!
ReplyDeleteyuummm!!!
ReplyDeleteit's either very English... or very My Big Fat Greek Wedding! haha :)
ReplyDeleteOMG OMG OMG. Bundt cakes remind me of failed cakes since I've never successfully made one but maybe THIS will be the one.
ReplyDeleteI recently discovered baking with yogurt and I love it! It creates a really fluffy, moist, cakey texture that is... well, perfect for baking cakes!
ReplyDeleteThat cake looks so good!!
ReplyDeleteYou can do no wrong with chocolate and espresso in one cake!
ReplyDeleteI can definitely see the Dowager Countess having a slice :)
ReplyDeleteyessssss! :) :) i love it.
ReplyDeleteseriously! they just are meant to be together sometimes! have a great weekend laura!
ReplyDeleteyay, so glad you think so! :)
ReplyDeletejaime, it is my new obsession! why i haven't been doing it all along is a mystery, but it really is the best thing ever! you're so right!
ReplyDeletealex, the key is to butter the pan really well and then sprinkle some flour or cocoa powder in, this keeps the cake from sticking! another tip is to not mix the batter so much, but that goes for any cake too! let me know if you try it or have any questions, i'd love to help!
ReplyDeletehaha! did they eat bundt cakes? i can't remember! :)
ReplyDelete:) thanks nicole!
ReplyDeleteYES OMG, exactly what i had in mind! the singing up the stairs with the candle and the breakfast the next day with the bundt! :)
ReplyDeleteHello.
ReplyDeleteDo you think that I could use this recipe to make cupcakes ? I was looking for a cupcake recipe for a long TIme and could not find one that was healthy and tasty.
Have a good day.
Elise
hi elise! of course you can! the only difference would be the cooking time, so you might want to keep a close eye on the first batch. test them at 15 minutes with the toothpick trick!
ReplyDeleteI just made this for a snack with coffee for a friend that came over. We both agreed that it needs sugar - the cocoa and espresso just aren't enough, and even though the consistency and texture were fantastic, it needs something more than the powdered sugar. I guess that's why it's guilt free...
ReplyDeleteliene, i feel terrible about this...but i completely forgot to write in the sugar. :/ there was 3/4 cup. i'd love to make it up to you though, so please send me your email!
ReplyDeleteOh, that's sweet of you. I'm glad I checked back to see what came of this, I'll have to give it another go with the sugar. (And invite my friend over with promises that this time it'll be better!) - LLucane at yahoo dot com
ReplyDelete