LOW FAT CHOCOLATE BUNDT CAKE/POUND CAKE

Steps:

• Have all ingredients at room temperature. Position the rack in lower third of the oven.
• Preheat to 350°. Spray pans with vegetable oil spray.
• Weigh & whisk or sift together well flour, cocoa, baking soda, baking powder and salt; set aside.
• Whisk the whole eggs with the egg whites in a small bowl; set aside.
• Dissolve the espresso powder in 3 tablespoons warm water and combine with the vanilla and buttermilk in a small bowl.
• Cut the butter into chunks and place in an electric mixer bowl. Beat to soften, about 1 minute. Add sugar gradually, beating constantly for about 3 minutes at medium speed. Gradually dribble eggs into sugar mixture, beating at medium-high speed for 2 to 3 minutes.
• On medium-low speed, beat in a third of the flour mixture, scraping the bowl as necessary. On medium speed, gradually dribble in half of the buttermilk mixture, scraping the bowl as necessary. On low speed, beat in half of the remaining flour followed by the rest of the buttermilk- scraping the bowl as necessary. Beat in remaining flour mixture until well combined. It is OK if batter looks slightly curdled.
• Scrape batter into the pan or pans and smooth the top as necessary.
• Bake until the cake just starts to shrink away from the sides of the pan and a toothpick inserted into the center comes out barely clean. Do not overbake. A 6-cup bundt cake will be done in 35-40 minutes, a tube or large bundt pan in 50 to 55 minutes; an 8-inch layer takes about 40 minutes and loaves 45-50 minutes.
• Cool cake, in the pan, on a rack for 10 minutes. Invert and remove pan. Turn right side up if baked in loaves. (I nearly always make this in a nordicware bundt pan.).
• MAKE IT AHEAD: Cake remains moist and delicious for 4 to 5 days, well wrapped. Cake may also be frozen for up to 2 months.
• I serve this with Mean Chef's chocolate ganache, which, of course, completely negates any inkling of low-fat sanctimony!