This whole grain chocolate bundt cake is a cake you are going to want in your life. Not only is it a healthier version, but I promise you, no one will know. It is moist (sorry), tender and so chocolaty! It is such a great sweet treat.
It’s all about the pan
Anytime you are making a cake in a bundt pan, spend the extra time it takes to prepare your pan properly. It will save you a lot of time and frustration on the backside if you prep first. This is the pan I am using, I love Nordicware so much. They are an American company and I really like their products. Start by greasing liberally with melted butter, make sure to cover every square inch. Do not use pan spray, it doesn’t work well in bundt pans.Then, sprinkle the whole pan with flour and shake and move it around to coat.
I used about 3 tablespoons of all purpose flour to coat the pan.
You want your pan to look like this.
Start by adding your butter, cocoa powder, salt and water to pan. Heat until butter is melted.
Flours I used.
Next, add your remaining dry ingredients to pan. I used a blend of all purpose flour and whole wheat pastry flour. I am really loving the soft winter wheat from Farm Fresh Wheat. It is such a great, fresh grain and so good. The wheat is grained in my Nutrimill, of course. I just love this grain mill.
I love to use brown sugar in chocolate cakes and other chocolate baked goods. It gives it such a nice depth of flavor. Also, Hershey’s special dark is always my preferred cocoa.
Baking soda is the leavener of choice for this cake. It reacts well with yogurt and sour cream, which I use in this recipe.
Once it is mixed. Add in part of the chocolate mixture.
Mix well. It will be dry, but just wait. Add the last half and mix again.
Add eggs. Can I just tell you how much satisfaction I get out of setting up the tripod and still catching shots like this??
I love adding nonfat plain Greek yogurt to my baked goods. It helps give it such a tender crumb, but also adds protein as well. I shop Walmart all the time, especially the Walmart, Great Value brand.
Vanilla is a must, of course.
Pour into pan.
It is a beautiful batter, isn’t it.
Place in oven.
Once it is baked, give it a few minutes, then carefully remove from pan by flipping over on cooling rack.
Moment of true….
Nothing stuck!! This is always a good feeling with bundt pans.
Last, drizzle with the chocolate ganache.
Sorry, you get like 4 photos of this. I was kind of obsessed.
Isn’t the ganache so beautiful??
Last one…but seriously, is this whole grain bundt cake not so beautiful?!?
Isn’t the crumb so perfect! It was so tender!
This cake+milk= love.
This disappeared really fast in our house. My oldest son, who doesn’t even really like chocolate had 3 pieces. That says something.
The cake certainly deserves it’s own pedestal, right?? When you think of whole grain baked goods, is this what you imagine? Probably not. That misconception is what I am trying to change. Need proof that whole grain baked goods can be moist and tender, try this whole grain chocolate bundt cake. It speaks for itself!
Last one showcasing the wheat I am obsessed with!
Whole Grain Chocolate Bundt Cake
- 1 cup butter
- 1/3 cup unsweetened cocoa powder I LOVE Hershey's special dark cocoa
- 3/4 teaspoon salt
- 1 cup water
- 1 1/4 cup all purpose flour
- 3/4 cup whole wheat pastry flour You can use a hard red or white winter if you prefer, but I really like the whole wheat pastry flour so much better.
- 1 1/2 cup brown sugar I know this is a lot of sugar, but with the unsweetened cocoa you need to balance the bitterness out.
- 1 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup nonfat plain Greek yogurt or sour cream
- 2 teaspoon vanilla
- 2 ounces bittersweet chocolate, chopped
- 1 tablespoon corn syrup
- 1/3 cup milk
- 2 tablespoons sugar
- Preheat oven to 350 degrees.Prepare bundt pan, I used my 12 cup pan, but would have preferred my 8 or 10. You prepare bundt pans by buttering the whole inside of pan with melted butter. It is such a bummer when your cake sticks, but you can keep this from happening by prepping before baking by greasing inside liberally. After it is greased add a few tablespoons of flour. Move the flour around the pan until the greased parts are coated with the flour. Tap out remaining flour. Set pan aside.In a small saucepan, add butter, water, cocoa powder and salt. Heat over medium until butter is melted, stirring occasionally to keep it from burning. Set aside.In another bowl, add the flours, brown sugar and baking soda. Mix well. To this bowl add the chocolate mixture. Mix. It will be dry, but don't worry. Add eggs, yogurt and vanilla. Stir again, only to combine. Pour into prepared pan and move to oven. Bake about 40-45 minutes. You can use the toothpick to test, but just remember with whole wheat baked goods, you want to underbake just a touch. Like the toothpick inserted should come out just slightly wet still. Remove from oven and place on cooling rack. Allow to cool about 5 minutes before inverting onto rack. I like to place the cooling rack on top of the pan, then turn over quickly. After that is the moment of truth. Hopefully that beautiful cake should slide right out!Allow to cool slightly before glazing.
- Add chopped chocolate and corn syrup to bowl. Microwave the milk and sugar until the milk is heated and sugar dissolved. Add to chocolate and mix until the chocolate is all melted. You may need to add a little more milk and microwave again. After the chocolate is melted if it isn't smooth, so both. Pour immediately over cake!Now, sit back and enjoy. You deserve it!