My Book
A food blog with delicious recipes and stories

Chocolate Bundt Cake

Chocolate Bundt Cake

Chocolate Bundt Cake

Meet chocolate Bundt cake. The lighter version of it, to be exact. Just the right amount of sweetness, lighter than  its regular not-so-light cousin, still moist enough (don’t expect it to be super moist though) and delicious. I’ve made this cake several times already – always a hit with the family. The recipe is open to your imagination too. Love walnuts? Add some to the batter. Love chocolate? Add  chocolate chips. Enjoy and have a wonderful weekend, guys.

Chocolate Bundt Cake

Getting the cake batter ready.

Chocolate Bundt Cake

My Bundt pan is a bit big for the amount of batter I have, but,  it worked just fine and it’s all that matters.

Chocolate Bundt Cake

The cake is ready!

Chocolate Bundt Cake

Slice it and enjoy. Look at those crunchy walnuts! Love them in the cake.

Chocolate Bundt Cake

Chocolate Bundt Cake
Adapted from Cooking Light, January 2002 (original recipe by Alice Medrich)

A few notes before we begin baking.

1. Once, when I didn’t have espresso powder at hand, I simply omitted it. Added chunks of walnuts (big pieces!) instead. Another time, I had the espresso and used it. You can use the walnuts in both variations. I personally love the crunch they add to the cake. In both cases I increased the amount of sugar a little, as it is a bit bland with the suggested original amount.

2. The original recipe calls for drizzling the cake with chocolate syrup before serving. I go without it. Just a light dust of powdered sugar is great for me. Your choice, of course.

3. The recipe calls for using a small 6-cup Bundt pan or a 9-inch (23-cm) round baking pan. I used a standard size 9-cup Bundt pan instead. Worked perfectly fine.

Ingredients

1 cup all-purpose flour
1 +1/4 cup granulated sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened at room temperature
2 large egg whites, at room temperature
1 large egg, at room temperature
1/2 cup 1% low-fat milk
2 teaspoons instant espresso granules (you can omit if not available)
1 +1/2 teaspoons vanilla extract
1/3 cup chunks of walnut (keep them big for crunch; can substitute with chocolate chips)
Cooking spray, for greasing the Bundt pan
Powdered sugar, for dusting

Directions

Preheat the oven to 350°F (175ºC).

Lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk.

Add the butter, egg whites, and egg. Beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add the milk, espresso granules, and vanilla; beat 1 minute. Add the walnuts and stir to combine. Pour the batter into a 6- or 9-cup Bundt pan (or a 9-inch wound baking pan) coated with cooking spray.

Bake on the middle rack of the oven for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pan 10 minutes. Remove from the pan. Allow to cool completely on a wire rack then dust with powdered sugar.

  • Homemade Pumpkin Puree
    November 12, 2014
    Homemade Pumpkin Puree
    The other day at the supermarket, as we were passing by huge stacks of canned pumpkin, my daughter said enthusiastically, “Let’s buy canned pumpkin and make a pumpkin pie!” My daughter then quickly realized that my  usual “Why buy if we can make our own pumpkin puree from scratch!” sentence was about to come out, so she quickly added, “It’s...
    READ MORE
  • AZ Cookbook Tea Blends Giveaway! (Winners Announced)
    November 7, 2014
    AZ Cookbook Tea Blends Giveaway! (Winners Announced)
    Giveaway Closed I have super exciting news! It’s a giveaway time on AZ Cookbook! I am giving away exclusive AZ Cookbook tea blends created specially for my tea-loving readers out there! They’ve recently been launched in my online store and have been very popular! Full of flavor, exotic, unique—now free for you! Holidays are just around the corner—these tea blends...
    READ MORE
  • Pomegranate with Eggs (Narnumru)
    November 3, 2014
    Pomegranate with Eggs (Narnumru)
    Tell me what your first reaction was when you saw this picture of pomegranate with eggs. If you said “Wow!”—then thank you. Glad you liked it. If you said, “Together? What? How? Why? Hmm.” Thank you anyway. It’s not your fault. Because, really, who could have thought to combine these two completely unrelated products in one dish? If I didn’t know somebody could, I...
    READ MORE
  • New Plans!
    October 30, 2014
    New Plans!
    Hello, friends of AZ Cookbook! I have some news to share with you. About my new plans. As you know, I am done with my cookbook and it took me years, or 7 years to be precise, to complete it, from the inception of the idea to seeing the book come off the press (I  worked full-time at one point,...
    READ MORE
  • Links to Reads: October 2014
    October 28, 2014
    Links to Reads: October 2014
    October Links to Reads are here! Enjoy! * Kitchens around the world. An amazing photo tour by National Geographic. * How to stuff an avocado. * From hive to bottle: harvesting honey. * Love steaks? Here’s  how to buy the safest meat and make the juiciest steaks. * Why California’s draught-stressed pomegranate may be better for you. * 5 women who...
    READ MORE
  • Books in Baku Bookstores!
    October 20, 2014
    AZ Cookbook | "Pomegranates and Saffron" in Bookstores
    Here is my book in a bookstore! Photo credit: Farida Bashirova Hello, friends in Baku! I have some awesome news for you.  My cookbook, “Pomegranates and Saffron,” is now available in all of Baku’s Ali and Nino bookstores. I am super excited! My book in bookstores? Sounds like a dream, still. But it happened! Note that the stock is limited. Thank you...
    READ MORE
  • Books Arrived in Baku!
    October 12, 2014
    Books Arrived in Baku!
    Hello, friends in Baku! I have great news for you. As I’ve already announced on our Facebook page, my book “Pomegranates and Saffron” has arrived in Baku. Those of you who pre-ordered it, will be able to pick it up from a designated place in downtown Baku (e-mail with details will be sent out soon). After the pre-ordering stage is...
    READ MORE
  • Store is Now Open! Exclusive Tea Blends and More!
    October 1, 2014
    Store is Now Open! Exclusive Tea Blends and More!
      Some super exciting news! Friends, I am so very happy to announce the launch of AZ Cookbook online store! We have an exclusive selection of tea blends, made specially for friends of AZ Cookbook, with each one of you in mind. AZ Cookbook partnered with Tea Amore, the producer of the finest organic and natural tea blends, to create...
    READ MORE
Page 40 of 238« First...10...39404142...50...Last »