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Essential EatingWell Chocolate Bundt Cake
- Prep Time -
- Cook Time -
- Serves 16
Recipe Provided By: EatingWell.com
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1. 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
- 4 ounces chopped bittersweet chocolate or chocolate chips
- Confectioner's sugar for dusting
Nutrition Info
Per Serving
- Calories: 311 kcal
- Carbohydrates: 51 g
- Dietary Fiber: 3 g
- Fat: 10 g
- Protein: 5 g
- Sugars: 35 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 16 servings
3. Still Hungry?
An adaptation of EatingWell's popular Died and Went to Heaven Chocolate Cake, this recipe is from reader Barr Hogen of San Francisco.
Notes:
Ingredient Notes
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.
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Variations are OK
bsmltech - April 3, 2007 09:14:10 AM PSTThis is a wonderful cake. I simply deleted the flaxseed and doubled the chocolate chips. The way the chips melt locally in the cake is a delight fot the palete. Try it with a premium coffee ice cream for a special dessert.
3 of 3 found this review helpful.
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