Chocolate Bundt Cake

Dark Rich Delicious Cake, with serious chocolate flavor!

Made using half the usual amount of butter and eggs, it’s light as air and friendly on your waist.

You’ll love it’s soft fluffy texture.


1 cup all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

1/2 tsp baking soda

1/4 tsp salt

1/4 cup butter, softened

2 large egg whites

1 large egg

1/2 cup low-fat milk

2 tsp instant coffee

1 tsp vanilla extract

Cooking spray


1/4 cup coarsely ground walnuts

1/4 cup chocolate chips


Preheat oven to 350°.

Cream butter and sugar with an egg-beater till light n fluffy….about 3-4 min.

Add the eggs and blend for a minute. The mixture might look slightly curdled at this stage…do not worry.

Lightly spoon flour into a dry measuring cup, level with a knife.

Sift flour along with the other dry ingredients… cocoa, salt and baking soda.

Add the dry ingredients and the milk to the batter in alternate small lots with the beater running at low speed for 2-3 minute.

Then add the instant coffee and vanilla and beat for another 1 minute.

Fold in walnuts and Choco chips if you like.

Pour batter into a 6-cup Bundt pan coated liberally with cooking spray.

Bake at 350° for about 30-35 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes.

Gently pry loose with a butter knife, once cool. Remove from pan, cool completely.

Using a fine tea strainer, dust with icing sugar/confectioner sugar…

And enjoy!

Source: Cooking Light


  1. Sneha Mahecha

    Hi Ruchi,

    Can I use Safflower oil in this instead of Butter? Or Salted butter?

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