Source: Zsweet®

A chocolate bundt cake with expresso and a delicious glaze.

Servings

Cake
2 cup white all purpose flour
1 cup Zsweet® granulated sweetener
0.25 cup sugar , granulated
2 tsp low sodium baking powder
0.5 tsp salt
0.5 tsp baking soda
0.5 cup unsweetened cocoa powder
1 oz Baking Chocolate, bar, bittersweet
1 tbsp instant espresso powder
0.5 cup cold water , boiling
1 tbsp vanilla extract
1 cup low fat buttermilk
0.33 cup unsweetened applesauce
0.5 cup liquid egg substitute
0.75 cup semi sweet chocolate chips , optional

Glaze
2 oz semi sweet chocolate chips
2 tbsp fat free half and half

1 Preheat the oven to 325 degrees F. Spray a 10 inch bundt pan with nonstick spray.
2 To make the cake combine flour, Zsweet, sugar, baking soda, baking powder, and salt, blend thoroughly and set aside.
3 Combine cocoa, chopped chocolate, and espresso powder in a small bowl. Pour boiling water over and stir until the chocolate is melted and the mixture is smooth.
4 Using another large bowl, combine chocolate mixture, vanilla extract, buttermilk, applesauce, and egg substitute, and blend thoroughly.
5 Add the dry ingredients to the wet mixture in three increments, blending well after each addition.
6 Pour the batter into the prepared Bundt pan and bake until a cake tester comes out clean, approximately 45 to 50 minutes,
7 Cool the cake in the pan for 15 minutes. Then remove from the pan and finish cooling on a cooling rack.
8 Prepare the glaze and drizzle over the top of the cake. Allow to stand until the glaze hardens.