Chocolate Divine Cake
Submitted by ablocke
Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.
YIELD
14 servingsPREP
30 minCOOK
60 minREADY
90 minThis low-fat chocolate Bundt cake has a secret weapon: a whole russet potato, processed smooth and blended into the batter. The potato adds dense, fudgy moisture without a drop of butter or a single egg yolk.
Non-fat yogurt pulls double duty here, keeping the crumb tender while adding just enough tang to balance the cocoa. The batter gets its lift from whipped egg whites folded in at the end, giving the cake a surprisingly light texture for something this rich-tasting.
A blend of all-purpose and stone-ground whole wheat flour adds a subtle nuttiness that pairs beautifully with the ½ cup of unsweetened cocoa. Don’t panic if the cake sinks slightly after baking; that’s normal and won’t affect the taste or texture one bit.
Pro Tips
- Drain ALL excess liquid from the yogurt before adding it; too much moisture and the cake won’t set properly
- Dust the greased Bundt pan with cocoa powder instead of flour so you don’t get white residue on a dark cake
- Let it cool a full 25 minutes before inverting; rush this and the cake will crack apart
- A simple chocolate glaze made with cocoa, powdered sugar, and a splash of milk is all the frosting this needs
Variations
- Mocha version: Add 2 tablespoons of instant espresso powder to the dry ingredients
- Orange chocolate: Stir in 1 tablespoon of orange zest with the wet ingredients
- Spiced: Add ½ teaspoon cinnamon and a pinch of cayenne for a Mexican chocolate twist
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder.
Over a large bowl, sift both flours, cocoa powder, baking soda, and salt.
Mix in both sugars until there are no lumps. Set aside. Put the peeled potato into a large food processor. Using the steel blade, process the potato until finely minced. Drain the yogurt of all excess liquid. Discard excess liquid. Add the drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil to the minced potato in the food processor and mix on high for 60 seconds. Be sure to scrape the sides of the bowl while processing. Pour this mixture into the bowl of dry ingredients and beat with an electric beater on high for 60 seconds. Be sure to scrape the sides of the bowl while beating. Clean and dry the beaters well. In another bowl, beat the egg whites until soft peaks form. Fold the egg whites into the batter until everything is mixed well. Pour the batter into the prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes or until a cake tester comes out clean. Remove the cake from the oven and let cool for 25 minutes. Do not be concerned if the cake falls slightly. Using a knife, go around inside and out side edges of cake. Invert the Bundt pan over a plate and carefully shake the cake loose. Let the cake cool completely and frost with a chocolate glaze.
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