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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chocolate Buttermilk Cake

Source: dLife

A decadent low fat chocolate cake made with buttermilk.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	146.8

Total Carbs	24.8 g

Dietary Fiber	0.6 g

Sugars	13.8 g

Total Fat	4.4 g

Saturated Fat	0.6 g

Unsaturated Fat	1.0 g

Potassium	73.3 mg

Protein	3.4 g

Sodium	103.0 mg

Dietary Exchanges 4.4 Fat, 0.1 Meat, 0.0 Milk, 0.8 Other Carbs, 0.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 350 degrees F. Prepare a 10-inch Bundt pan with a light coating of oil and set aside.
In a saucepan, combine the chocolate and oil on medium-low heat, stirring until thoroughly combined. Transfer to a bowl and set aside.
In another bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. Beat the brown sugar into the melted chocolate until well blended. Add the egg and egg whites, one at a time, beating well after each addition. Stir in the vanilla. Alternate adding about 1/4 cup of the buttermilk and 1/3 of the flour mixture, beating well after each addition.
Pour the batter into the prepared pan and bake for about 35 minutes, or until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean.
Allow the cake to cool in the pan for 5 to 10 minutes, then invert it onto a plate. Serve warm, or cool completely.