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Whole Grain Chocolate Bundt Cake

This tender and moist chocolate cake is so good, no one will ever know it was made with reduces sugar and partial whole grains!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: bundt cake, whole grain bundt cake, whole grain chocolate cake, whole grain dessert, whole wheat chocolate cake, whole wheat desserts
Servings: 12 servings
Author: Amy- A Red Spatula


  • 1 cup butter
  • cup unsweetened cocoa powder I LOVE Hershey's special dark cocoa
  • ¾ teaspoon salt
  • 1 cup water
  • 1 ¼ cup all purpose flour
  • ¾ 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 ½ cup brown sugar I know this is a lot of sugar, but with the unsweetened cocoa you need to balance the bitterness out.
  • 1 ½ teaspoon baking soda
  • 2 eggs
  • ½ cup nonfat plain Greek yogurt or sour cream
  • 2 teaspoon vanilla

Chocolate glaze

  • 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon corn syrup
  • 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.

Chocolate glaze

  • 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!