I'd taken a few liberties with the basic bundt cake recipe for lack of ingredients in my pantry. I didn't have heavy cream nor buttermilk, so substitutions were used to some degree of success. This produces a dense, yet moist chocolate cake. I used Dutch-processed (contains alkali) cocoa; it doesn't make much of a difference in taste.
2 1/4 c. unbleached white flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg (optional)
1/2 tsp allspice (optional)
3/4 c. unsweetened cocoa
1 tsp instant coffee (or decaf)
3/4 c. hot water
1 1/2 c. organic cane sugar
1/3 c. extra virgin olive oil
2 large egg whites1 large egg
2 tsp vanilla extract
1/2 cup soft tofu (optional, or use 1/2 c. buttermilk)
1. Preheat oven to 350°. Grease 12-cup Bundt pan.
2. Mixing bowl #1: sift together flour, baking soda, baking powder, salt, nutmeg, and allspice
3. In a 2-cup measuring cup: whisk together cocoa, instant coffee, and hot water until blended; set aside.
4. Mixing bowl #2: Blend on low speed--sugar, oil, egg whites, and whole egg. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low; beat in cocoa mixture, chocolate, and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined, scraping bowl occasionally with rubber spatula.
5. Pour batter into prepared pan. Bake 45-60 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Loosen cake from side of pan; invert onto wire rack. Cool completely.
6. Serve with chocolate rum sauce.
