Valentine’s Day is almost cruel.
Thanksgiving and Christmas bring loads of rich, savory dishes and delicious desserts. You gain a few extra pounds. Then New Year comes along and you make a resolution to eat healthy, exercise and lose the weight. You start off doing well, creating new, better habits, and then BAM! Valentine’s Day.
At just about the time that you’re growing tired of baked chicken breasts, and would kill for a Hershey’s kiss, it’s time for the obligatory decadent, romantic dinner for two; sinfully rich dessert; and gifts of chocolates.
Fear not! You can eat chocolate on Valentine’s Day without killing your waistline! Our What’s Baking theme this month is Baking Healthier. This chocolate bundt cake from Cooking Light is rich, moist and chocolate-y. You’ll have a hard time believing that this cake has about half the calories and half the fat of a typical chocolate bundt cake.
This cake is incredibly easy to make, and doesn’t take much more than a minute longer than baking from a boxed mix. And because it is so moist, it would stand up well to being frozen, wrapped well in a double-layer of plastic wrap.
Enjoy this cake on its own, or serve with a handful of fresh berries, a dusting of confectioners’ sugar, a dollop of whipped cream, or a drizzle of Cooking Light’s chocolate sauce.
Lightened Chocolate Bundt Cake
Source: Cooking Light
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 large egg
- 2 egg whites
- ½ cup low-fat (1%) milk
- 2 teaspoons instant espresso granules
- 1 ½ teaspoon vanilla extract
- Preheat your oven to 350 degrees. Grease a 6-cup bundt ban or a 9-inch round cake pan with butter and lightly coat with flour (do not use nonstick cooking or baking spray).
- In the bowl of a stand mixer, stir together the flour, sugar, unsweetened cocoa, baking soda and salt.
- Add the egg and egg whites, and beat on low speed for one minute, then increase speed to high and beat another minute. Scrape down the bowl.
- Add the milk, espresso granules and vanilla, and mix on low speed for 30 seconds, then on medium-high for 1 minute.
- Scrape the batter into the prepared pan, level it out, and bake for 35 to 40 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes. Remove from the pan and cool completely.
Diet tags: Reduced fat
Number of servings (yield): 12
Fat: 6 grams
Protein: 4 grams