Ingredients
- 2 cups flour
- 1 1/4 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (not coarse salt)
- 1/2 cup unsweetened cocoa
- 1 ounce semisweet chocolate, finely chopped
- 1/2 cup boiling water
- 1 cup low-fat buttermilk
- 1/3 cup canola oil
- 1 egg 1 egg white
- 1 tablespoon pure vanilla extract
- 3/4 cup mini semisweet chocolate chips
Preparation
Step 1
Heat oven to 325 degrees. Coat a 10-inch bundt pan with cooking spray. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, combine cocoa and chopped chocolate. Pour boiling water over cocoa mixture, stirring until chocolate is melted. In a large bowl, whisk together buttermilk, canola oil, egg, egg white and vanilla; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips
Pour batter into pan; bake 45 to 50 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert; remove pan and cool completely.
(Adapted from“Weight Watchers New Complete Cookbook, Fourth Edition”; Houghton Mifflin Harcourt, 2011.) Makes 24 servings.