Reduced-Sugar Chocolate Bundt® Cake with Peppermint Glaze recipe
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Ingredients
- Softened butter, for greasing pan 1 cup Sugar In The Raw®, plus more for sprinkling in cake pan 1 cup Stevia In The Raw® 2 cups all-purpose flour ¾ cup Dutch-process cocoa powder 1 teaspoon sea salt ¾ teaspoon baking powder ¼ teaspoon baking soda 1 cup strong brewed coffee ¾ cup sour cream ¾ cup vegetable oil 2 large eggs 1 teaspoon vanilla ¼ cup heavy cream 1 cup white chocolate chips 1 teaspoon peppermint extract
Nutrition Info
- 434.8 caloriescarbohydrate: 50.3 gcholesterol: 48.2 mgfat: 26 gfiber: 2.3 gprotein: 5.9 gsaturatedFat: 8.9 gservingSize: -sodium: 244.8 mgsugar: 27.6 gtransFat: : -unsaturatedFat: : -
Directions Reduced-Sugar Chocolate Bundt® Cake with Peppermint Glaze
Directions
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Preheat oven to 350 degrees F. Liberally butter a 10-inch fluted tube pan (such as Bundt®). Place some sugar inside the pan and rotate to coat evenly. Shake out excess.
In a large bowl, whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla, whisk to combine.
Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50 to 60 minutes.
Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
In a small saucepan, bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.
Pour glaze over cake, letting it drip down the sides.