Light Chocolate-Buttermilk Bundt Cake

Preparation time: 30 minutes
Cooking time: 45 minutes
Makes: 16 servings

This is sure to satisfy any chocolate craving, with or without the glaze.

Ingredients:

2-1/4 cups all-purpose flour
1-1/2 tsps baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsweetened cocoa
1 tsp instant espresso-coffee powder
1/3 cup Fibresure
3/4 cup hot water
2 cups sugar
1/3 cup vegetable oil
2 large egg whites
1 large egg
1 square (30g) unsweetened chocolate, melted
2 tsps vanilla extract
1/2 cup buttermilk
Mocha Glaze

Directions:

Preheat oven to 180°C. Grease 10-inch Bundt pan.

In medium bowl, combine flour, baking soda, baking powder, and salt. In 2-cup measuring cup, stir cocoa, espresso powder, Fibresure, and hot water until blended.

In large bowl, with mixer at low speed, beat sugar, oil, egg whites, and egg until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low; beat in cocoa mixture, melted chocolate, and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl with rubber spatula.

Scrape batter into prepared pan; spread evenly with rubber spatula. Bake until toothpick inserted in centre comes out clean, about 45 minutes. Cool in pan on wire rack 10 minutes. Run tip of thin knife around edge of cake to loosen. Invert onto rack to cool completely. Meanwhile, prepare Mocha Glaze. Place cake on cake plate; pour glaze over cooled cake.

Directions for Mocha Glaze:

In medium bowl, combine 1/4 tsp instant espresso-coffee powder and 2 tbsps hot water; stir until dissolved. Stir in 3 tbsps unsweetened cocoa, 3 tbsps dark corn syrup, and 1 tbsp coffee-flavoured liqueur until blended. Add 1 cup confectioners' sugar; stir until smooth.

Per serving without Mocha Glaze:

About 235 calories (27 percent calories from fat), 4g protein, 42g carbohydrate, 7g total fat (2g saturated), 14mg cholesterol, 226mg sodium, 5g fibre.