Fresh Strawberry & Chocolate Bundt Cake
I’m not ashamed to admit that I can’t say the word bundt cake without thinking of this scene from My Big Fat Greek Wedding.
I mean, right? I love this movie so much. It’s one of my all time favorites. At our lake house, we didn’t have cable for a while, so my cousin and I would just watch this movie on repeat when it was storming or too hot outside. Seriously, so many fond memories of this movie. Although I could talk about it for an entire post, I want to chat a bit about this cake, tho.
I mean LOOK AT THOSE STRAWBERRIES. Do you see that chocolate glaze? I want to shrink myself and then make a home on that sticky sweet glaze. Like, I’d be perfectly content. I’ve wanted to make a fresh strawberry cake for ever (read: all summer) and finally got my lazy bits around to making one that tastes better than Duncan Hines.
Seriously, I’m addicted to that cake mix. I know, it’s all processed crap, will kill me and my body is a temple. BLAH. It tastes good and when I’m sad, it makes me smile. That and a bottle of wine but that’s neither here nor there. However, I am trying to act somewhat like an adult and a real food blogger so I tried my hand at making it.
And holy freaking delicious batman – it came out SO amazing. Fluffy, moist and so flavorful – it tastes like the cake mix just 10000 times better. Add a drizzle of rich chocolate glaze and this thing is damn near orgasmic. With Labor Day around the corner, it’s such a great dessert to show off those plump summer berries. Or a good way to use up the rest of them before they get that fuzzy mold in your fridge.
That’s for another post – but I’m declaring WAR on my vegetable crisper at the moment. You can take my lettuce and my lemons, but YOU CAN’T TAKE MY STRAWBERRIES. Oh and yes i added food coloring for a pop of pink. I’m sure that’ll outrage a lot of you, but it doesn’t bother me one bit.
Fresh Strawberry & Chocolate Bundt Cake
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 12.
Prep time: 10 minutes
Cook time: About 1 hour
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup unsweetened applesauce
- 1 1/2 cup brown sugar
- 1/4 cup white sugar
- 4 large eggs, room temperature
- 3/4 cup low-fat Greek yogurt
- 1/2 cup low-fat milk
- 1 teaspoon vanilla extract
- 1/4 cup fresh strawberry jam
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 drops red food coloring
- 1/2 cups fresh strawberries, chopped
- 1/2 cup chocolate chips
For the glaze:
- 14 ounce can sweetened condensed milk
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon vanilla extract
- Fresh strawberries for garnish
- + chocolate candies for garnish
Directions:
- Preheat oven to 350 degrees F. Grease a bundt pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, beat the butter, applesauce, white sugar and brown sugar until creamed. Add in eggs, one at a time, until fully mixed. Mix in the vanilla, Greek yogurt and jam until fully combined.
- In another bowl, whisk the flour, baking soda and baking powder together. Add the flour mixture to the butter mixture, alternating with milk, stirring until fully combined. Mix in the food coloring, chocolate chips and strawberries and mix until you get a nice pink (but careful not to smash the strawberries).
- Pour the cake mixture into the bundt pan and bake until a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool in the pan for about 20 minutes then place on a wire rack to finish cooling.
- Meanwhile, heat the condensed milk in a saucepan over medium heat. Add the chocolate chips and vanilla. Reduce heat to low and whisk until melted and smooth.
- Remove from heat and drizzle over the cake. Garnish with fresh strawberries and serve!
Nutritional information per serving:
Calories: 525
Fat: 11 grams
Carbohydrates: 62 grams
Fiber: 2 grams
Protein: 7.4 grams
Weight Watchers Points: 11
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