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Chocolate Buttermilk Cake
Source: dLife

A decadent low fat chocolate cake made with buttermilk.

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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
1 Fat , 1 Other Carbs , 1 Starch
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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1 oz  Baking Chocolate, unsweetened, square
0 1/4 cup  canola oil
1 1/2 cup  Flour, white, unbleached, enriched
0 1/4 cup  Cocoa Powder, unsweetened
0 1/4 tsp  salt
0 1/2 tsp  baking soda
1 tsp  low sodium baking powder
1 cup  packed brown sugar
1 each  Eggs, large, raw
2 each  egg whites
1 tsp  vanilla extract
0 3/4 cup  low fat buttermilk
  1. Preheat the oven to 350 degrees F. Prepare a 10-inch Bundt pan with a light coating of oil and set aside.
  2. In a saucepan, combine the chocolate and oil on medium-low heat, stirring until thoroughly combined. Transfer to a bowl and set aside.
  3. 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.
  4. 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.
  5. Allow the cake to cool in the pan for 5 to 10 minutes, then invert it onto a plate. Serve warm, or cool completely.

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