Chocolate Bundt Cake

Chocolate Bundt Cake is dense and moist. We like to finish ours off with a super simple two-ingredient marshmallow topping.

One of my favorite desserts is cake. This cake is a little, and I do mean a little, better for you than a traditional chocolate cake.

I have replaced about one-fourth of the butter with pureed cottage cheese. Now I have seen cake recipes similar to this that say they are low-fat. I don’t happen to think that this recipe is exactly low-fat. But it is lower in fat than if I had used four sticks of butter😂.

And this Chocolate Bundt Cake is made chocolate with the use of cocoa powder, and it just happens to have almost no fat, and no cholesterol. I know, the six eggs have a ton of fat and cholesterol, but they are also packed with protien😉.

I’m going to eat cake no matter what, and most of the time the cake I eat is loaded with fat and cholesterol, so this is a nice change of pace for us.

I also chose to top this cake with a simple, ooey gooey, marshmallow topping. Now I don’t know if you are aware of this, but marshmallow also doesn’t have fat or cholesterol. How nice is that?

So as far as cake goes this one isn’t near as bad for you as it could be. Not only that but it tastes delightful! 😊

Let’s talk about the topping a little bit more. I chose to make a very simple topping using just marshmallows and milk. Once the topping sets up it becomes pretty sticky.

This cake can be topped any way you like. Regular frosting would certainly work and a glaze would work here also.

Ingredients needed for the cake:

butter – 1 1/2 cups, 3 sticks

water – 1/2 cup

cocoa – 1/2 cup

salt – 1/2 teaspoon

cottage cheese – 1/2 cup

sugar – 3 cups

flour – 2 1/2 cups

baking soda – 1 1/2 teaspoons

eggs – 6

 

Ingredients needed for the topping:

mini marshmallows – 2 cups

milk – 3 to 4 tablespoons

 

 

Instructions for the cake:

1. Preheat oven to 350°. Grease a bundt pan and dust with cocoa powder.
2. Add butter, water, cocoa, and salt to a small saucepan; over low heat until melted, stirring to combine. Set aside.
3. Puree cottage cheese in a blender or with an immersion blender until smooth (this sort of looks like sour cream).
4. In a large bowl whisk the sugar, flour, and baking soda until combined. Whisk in butter mixture (batter will be thick).
5. Whisk in eggs, one at a time, stirring after each addition, whisk in pureed cottage cheese.
6. Bake for 45-55 minutes or until a cake tester comes out clean.
7. Cool on a wire rack for 10 minutes. Turn out onto a cooling rack and cool completely.

 

Instructions for the topping:

1. Melt marshmallows and 3 tablespoons milk in a medium saucepan, stirring often, until melted. add more milk if necessary to make your topping a pourable consistency. Pour over cooled cake.

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Other recipes you might like:

Oatmeal Cake with Coconut Pecan Topping

 

Hummingbird Cake (without nuts)

 

Healthier Chocolate Cake