Double Chocolate Bundt Cake
|Non-stick cooking spray||1|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Instant espresso coffee||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Egg whites||2 Large|
|Unsweetened chocolate square||1 , melted|
|Vanilla extract||2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Mocha glaze||1⁄2 Tablespoon|
Preheat oven to 350°F.
Generously spray 12 cup Bundt pan with nonstick cooking spray.
On sheet of waxed paper, combine flour, baking soda, baking powder, and salt.
In 2 cup glass measuring cup, whisk cocoa and espresso coffee powder into 3/4 cup hot tap water until blended; set: aside.
In large bowl, with mixer at low speed, beat sugar, oil, egg whites, and whole 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.
Beating at low speed, alternately add flour mixture and buttermilk, beginning and ending with flour mixture.
Beat just until combined, occasionally scraping bowl with rubber spatula.
Pour batter into pan.
Bake 45 minutes or until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 10 minutes.
With spatula or small knife, loosen cake from edge of pan; invert onto wire rack to cool completely.
Prepare Mocha Glaze if you like.
Pour glaze over cooled cake.