Triple Chocolate Sour Cream Bundt Cake Low Fat
Indulge in the decadence of a dessert that doesn’t compromise on flavor or health with this Triple Chocolate Sour Cream Bundt Cake (Low Fat). This show-stopping treat brings together three layers of chocolatey goodness—cocoa powder, semi-sweet chocolate chips, and mini chocolate chips—all while maintaining a lighter profile thanks to smart ingredient swaps like low-fat sour cream and unsweetened applesauce. The result is a moist, tender Bundt cake with a rich chocolate flavor and just the right touch of sweetness. Perfect for celebrations or everyday indulgence, this easy-to-make cake is baked in under an hour and finished with a delicate dusting of confectioners’ sugar for an elegant touch. Whether you're watching your fat intake or just craving a guilt-free dessert, this irresistible low-fat triple chocolate Bundt cake is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup unsweetened applesauce
- 0.75 cup low-fat sour cream
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 0.25 cup mini semi-sweet chocolate chips
- 1 tablespoon confectioners' sugar, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard Bundt pan thoroughly with non-stick cooking spray or a light coating of oil.
In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together granulated sugar, light brown sugar, and unsweetened applesauce until well combined.
Add in the low-fat sour cream, eggs, and vanilla extract to the sugar mixture and whisk until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cake tender.
Fold in the semi-sweet chocolate chips and mini semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with only a few crumbs (not wet batter).
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with confectioners' sugar if desired. Slice and serve!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 37.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
