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Cakes & cheesecakes

Lighter Chocolate Bundt Cake
7 oz. semisweet chocolate, chopped fine
1 1/4 cups packed light brown sugar
1/2 cup applesauce
2 large eggs
1 cup plain low-fat yogurt
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
4 Tbsp. water
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Lighter Chocolate Bundt Cake

Lighter Chocolate Bundt Cake

Lighter Chocolate Bundt Cake
  • Servings:Serves 12 to 24
  • Prep Time:20 minutes
  • Cook Time:45 minutes
1. For the cake: Center a rack in the oven and heat to 350 degrees. Grease a 12-cup Bundt pan and place on a rimmed baking sheet.
2. Place 4 ounces chocolate in a large microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in sugar and applesauce, then whisk in eggs one at a time. Whisk in yogurt until fully incorporated.
3. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Add flour mixture to chocolate mixture and stir until just combined. Pour batter into prepared pan, smooth top with a rubber spatula, and bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes, then invert on a wire rack to release cake from pan. Let cool completely, about 2 hours.
4. For the glaze: Combine remaining 3 ounces chocolate and water in a medium heatproof bowl and place over a small saucepan of simmering water; whisk mixture constantly until chocolate is melted and smooth. Drizzle over cooled cake, allowing glaze to drip down sides, and serve.
Source: Hannaford fresh Magazine, January - February 2018