Mini Chocolate Bundt Cake with Raspberry Sauce #SundaySupper

Mini Chocolate Bundt Cake with Raspberry Sauce #SundaySupper takes around 40 minutes from beginning to end. This dessert has 281 calories, 6g of protein, and 10g of fat per serving. This recipe serves 8. For $1.97 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Many people made this recipe, and 312 would say it hit the spot. Head to the store and pick up unsweetened coconut milk, egg substitute, raspberry sauce, and a few other things to make it today. It is brought to you by Peanut Butter and Peepers. Overall, this recipe earns a solid spoonacular score of 45%. Try Mini Chocolate Bundt Cake Sundaes with Homemade Hot Fudge Sauce, Reese’s Chocolate Peanut Butter Bundt Cake #SundaySupper, and Mini Chocolate Bundt Cake for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Spray a 6 cup or two 3 cups bundt pans with cooking spray; set aside.In a large mixing bowl add flour, sugar, cocoa powder, baking soda and salt; stir well with a whisk. Add oil, greek yogurt, egg whites, and egg substitute. Beat at low speed 1 minute. Slowly add the coconut milk, espresso granules, and vanilla; beat 1 minute.Pour batter prepared bundt pan.Bake for 17 -23 minutes for 3 cup bundt pan and 25 to 35 minutes for 6 cup bundt pan, until a wooden pick inserted near the center comes out clean.Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack. Trim off any access, cake so the bundt cake site flat.To make raspberry sauce: In a large skillet add frozen raspberries and stevia. Over medium - low heat, cook the raspberries until they break down and are no longer frozen, about 5 minutes Add the cornstarch and stir until thicken about 3 minutes more.Pour the sauce into a bowl or jar and let it cool to room temperature. Serve about two tablespoons of sauce with the cake. Leftover sauce can be stored in the refrigerator for about two weeks.Note: I recommend tasting the raspberry sauce to make sure it is sweet enough for you. My bag of raspberries were tart, but the one I bought a couple of months ago were sweeter.

 

Step by step:

1. Preheat oven to 350 degrees.Spray a 6 cup or two 3 cups bundt pans with cooking spray; set aside.In a large mixing bowl add flour, sugar, cocoa powder, baking soda and salt; stir well with a whisk.

2. Add oil, greek yogurt, egg whites, and egg substitute. Beat at low speed 1 minute. Slowly add the coconut milk, espresso granules, and vanilla; beat 1 minute.

3. Pour batter prepared bundt pan.

4. Bake for 17 -23 minutes for 3 cup bundt pan and 25 to 35 minutes for 6 cup bundt pan, until a wooden pick inserted near the center comes out clean.Cool in pan 10 minutes.

5. Remove from pan; cool completely on a wire rack. Trim off any access, cake so the bundt cake site flat.To make raspberry sauce: In a large skillet add frozen raspberries and stevia. Over medium - low heat, cook the raspberries until they break down and are no longer frozen, about 5 minutes

6. Add the cornstarch and stir until thicken about 3 minutes more.

7. Pour the sauce into a bowl or jar and let it cool to room temperature.

8. Serve about two tablespoons of sauce with the cake. Leftover sauce can be stored in the refrigerator for about two weeks.Note: I recommend tasting the raspberry sauce to make sure it is sweet enough for you. My bag of raspberries were tart, but the one I bought a couple of months ago were sweeter.

Nutrition Information:

covered percent of daily need