Hello and Happy Sunday to you!
Today is a very special day!! There is a birthday in the house!!! Guess who turns two today? #SundaySupper! Yuppers, #SundaySupper is two years old and we are having a virtual birthday party. So grab your party hat, streamers and get a big cup of coffee or maybe some champagne, after all it is a celebration and sit back, relax because I have cake for you!!
After all I couldn’t be at a party without cake and in my eyes you can never have enough cake. So let me share with you my Mini Chocolate Bundt Cakes with Raspberry Sauce. This is such a rich, dark chocolate cake that is will satisfy any chocolate craving you may have without all of the calories. To accompany my cake I made a very simple raspberry sauce. I love chocolate and raspberries together. It’s such a nice combination that really compliments each other. Matter in fact my wedding cake was a chocolate cake with raspberries and a vanilla buttercream frosting. It was one of the best cakes I have ever had and that flavor combination is what inspired me to make today’s cake.
I decided on a bunt cake instead of a traditional cake because I got a few bundt pans for Christmas. My Mom asked me what I wanted for Christmas and I told her just a bundt cake pan. Well she sent me three! She sent me one that is a 3 cup and two 12 cup size cake pans. Well my batter doesn’t make enough for a 12 cup cake, so I made two 3 cup cakes, which is perfect because #SundaySupper turned two today!
I did lighten up the traditional bundt cake recipe, since most cakes are up over 200 calories, if not more. My cake comes in at 157 calories. I don’t think that is to bad for cake. I made it using Truvia to cut down on the sugar and greek yogurt in place of butter, but to keep it moist I used butter flavored olive oil. It turned out wonderful and I feel no guilt in eating it!!
The only thing off about my cake is the size. Not that it tasted any different or didn’t look pretty, it was just odd to cut, since it was so small. After looking at these pictures, I bet this cake would have been great cut in half and then adding the raspberry sauce in the middle and topping it with whip cream. Funny, that you come up with these ideas after the pictures have been taken and the cake has been eaten. Well, I’ll do that next time. Oh and speaking of size, this recipe makes a 6 cup size cake.
- Serves: 8 slices
- Serving size: 1 Slice
- 1 cup all-purpose flour
- ½ cup Truvia Baking Blend or 1 cup sugar
- ½ cup unsweetened cocoa powder
- ½ tsp.baking soda
- ¼ tsp. salt
- 2 tbsp. olive oil (I used Star Butter Flavored EVOO) or Canola Oil
- ¼ cup greek yogurt, plain
- 2 large egg whites
- ¼ cup egg substitute or 1 large egg
- ¾ cup unsweetened coconut milk
- 2 tsp. instant espresso granules
- 1½ tsp. vanilla extract
- Cooking spray
- Raspberry Sauce
- 2¼ cup raspberries, frozen
- 1 tsp. cornstarch
- ¼ tsp. stevia or sugar to taste
- Preheat oven to 350 degrees.
- Spray a 6 cup or two 3 cups bundt pans with cooking spray; set aside.
- In a large mixing bowl add flour, sugar, cocoa powder, baking soda and salt; stir well with a whisk. Add oil, greek yogurt, egg whites, and egg substitute. Beat at low speed 1 minute. Slowly add the coconut milk, espresso granules, and vanilla; beat 1 minute.
- Pour batter prepared bundt pan.
- Bake for 17 -23 minutes for 3 cup bundt pan and 25 to 35 minutes for 6 cup bundt pan, until a wooden pick inserted near the center comes out clean.
- Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack. Trim off any access, cake so the bundt cake site flat.
- To make raspberry sauce: In a large skillet add frozen raspberries and stevia. Over medium - low heat, cook the raspberries until they break down and are no longer frozen, about 5 minutes Add the cornstarch and stir until thicken about 3 minutes more.
- Pour the sauce into a bowl or jar and let it cool to room temperature. Serve about two tablespoons of sauce with the cake. Leftover sauce can be stored in the refrigerator for about two weeks.
- Note: I recommend tasting the raspberry sauce to make sure it is sweet enough for you. My bag of raspberries were tart, but the one I bought a couple of months ago were sweeter.
I just want to say Happy Birthday #SundaySupper! I am very happy and proud to be apart of this group! It is not like any other group I have been apart of and even though we are in cyber land it does feel like family!! I have been with #SundaySupper for one year now and I can’t wait to see what fun things are lined up for the years to come!
As I always say, be sure to check out what the others are bringing to the virtual birthday party!
Have a great Sunday!
Toodles,
Jennifer
Brilliant Breads and Breakfast Fare:
- Brioche aux Pépites de Chocolat from Food Lust People Love
- Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
- Celebration Strawberry Crepes from The Not So Cheesy Kitchen
- Homemade Brioche from Masala Herb
- Onion Cheddar Cheese Focaccia from Flour On My Face
- Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
- Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
- Blue Cheese Walnut Tarts from Magnolia Days
- Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
- Cheesy Twists from What Smells So Good?
- Key Lime Pie Martini from girlichef
- Pizza Dip from The Food Army Wife
- Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
- Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
- Day at the Beach Healthy Tuna Salad from Shockingly Delicious
- Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
- Luscious Fruit Salad from Pescetarian Journal
- Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
Enticing Entrees:
- Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
- Chicken Shami Kebab from Soni’s Food
- Chicken and Rice Dinner in the Crock from Momma’s Meals
- Curried Chicken from The Foodie Patootie
- Healthy Chicken Tetrazzini from Citronlimette
- Imagination Stew from Cindy’s Recipes and Writings
- Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
- Runny Egg Risotto from Jane’s Adventures in Dinner
- Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
- Seafood Stew from Healthy. Delicious.
- Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
- Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
- Spicy Shrimp Tempura Rolls from kimchi MOM
- Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
- Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
Decadent Desserts:
- Azuki Red Bean Ice Cream from The Ninja Baker
- Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
- Birthday Cake Macaron from A Kitchen Hoor’s Adventures
- Caramel Peanut Butter and Jelly Bars from Pies and Pots
- Chocolate Mousse Torte from That Skinny Chick Can Bake
- Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
- Crumb Cake Brownies from Table for Seven
- Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
- Gluten-Free Epiphany Cake from Happy Baking Days
- Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
- Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
- Kahlua Toffee Ice Cream Cake from Webicurean
- Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
- Pineapple Coconut Cupcakes from Basic N Delicious
- S’mores Snack Cake from Alida’s Kitchen
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
So glad to know that Truvia makes a baking blend sugar. And grateful to see you had a favorable result from baking cake with Truvia =) I’m a fan of Truvia in my tea…And look forward to a luscious guilt-free mini chocolate bundt cake slice to accompany my cuppa=)
The baking blend works pretty nice and no one has any idea when baking with it. I think I’m going to get a big cup of cuppa right now! 🙂
Never heard of Truvia, but this cake looks decadent Jennifer! What is better with a cup of coffee than to not feel too guilty about the big slice of chocolate cake that you eat with it, right?
I agree!!! I love that I made my cake and I can eat it too! 🙂
Genius that you added raspberry sauce to top your cute mini chocolate bundt cakes. Heavenly delight! 🙂
Thank you so much Helene! I just love chocolate and raspberries together!
I actually LOVE the smaller size of your cake. It’s perfect with no leftovers to tempt. And next I want the pretty napkin you have under the plate. 🙂
I have loved being a part of Sunday Supper, and cooking along with everyone each week.
Cheers to another great year!
I agree about leftovers. I am always good the first day I make something, but the next day when I come home from work, I tend to snack, snack, snack and a cake like this is easy to snack on! 🙂 I’m glad your part of the group! I love all of your recipes!! Cheers to another great year!!!
Yum…love cute mini desserts. All the flavor, but in a portion-controlled size! So glad that we’ve met in real life…although it wasn’t #SS related. It was so fun spending time with you in San Francisco…and hope you’ll be at Food and Wine Conference this year!!
Hi Wendy! I enjoyed meeting you too!! I am not sure if I can go to the Food & Wine event, even though I would LOVE too. Airfare prices kind of kill me. But I’ll keep checking! I would just love to see you again and meet the #SundaySupper crew!!
OMG I love these cute little bundts, portion controlled for your indulgence!
lol, you know me and portion control. if you give me a full blown cake, I’ll eat half of it before your eyes!
Beautiful, and perfect portion too for those of us still sticking to new year’s resolutions, haha!
Girl, I am still trying to stick to my resolutions. Sigh…. This past winter I had one to many cakes. 🙂
Oh, this cake looks marvelous! I love your mini Bundt pans…such a gorgeous presentation! And I’m a huge fan of the chocolate-raspberry combo, too!!! Thanks for joining the celebration, Jennifer!
I am happy to be part of the celebration and thank you for hosting this week!! 🙂
This cake looks so decadent but the recipe sounds remarkably healthy! You are truly a perfectionist – I think your photos are stunning!
Ahhhh, thank yo so much Katy! I try to healthify it up a little. I do that because I have no control and can eat it all. 🙂
Wow 157 for the whole cake! No guilt at all. And chocolate + raspberry = heaven
I wish 157 for the whole cake, it’s only for a slice, which is still good for cake. 🙂
Thank you SO much for introducing me to this wonderful community. Chocolate and raspberries is one of my favourite combos and bundt cakes are just plain awesome. What a great recipe!
Ahhhhh, thank you Shannon! I am so glad you are part of #SundaySupper!! I love having you here! I hope we can catch up again one day!!
Love the small size for portion control. They look incredible.
I always have to down size desserts and treats otherwise I”ll eat it all. lol
What could be better than a bundt cake for a birthday party? It also reminds me of my favorite movie… Big Fat Greek Wedding! Thank you for sharing this with the #SundaySupper Family!
I have yet to see that whole movie. I always catch pieces of it. I think I’ll watch next weekend! Thanks Isabel for having me apart of this family and creating it! Happy Birthday #SundaySupper!
Chocolate and raspberry? Count me in!
lol me too! One of my favorite combos!
This little cake looks so scrumptious!
Those look so rich and decadent, love them. Such a healthy recipe too!! Happy #SundaySupper!!
A mini cake sounds just about perfect to me! And you can’t go wrong with the classic combo of chocolate and raspberry…
I love the use of coconut milk and greek yoghurt in your cake and it looks gorgeous!!And you’re right,raspberries pair really nicely with chocolate!Its been a pleasure cooking Sunday Suppers with you 🙂
What a beautiful little Bundt cake, Jennifer! That raspberry sauce and cream complement it perfectly!
Thank you Stacy!
I love mini desserts…an excuse to have more than one is always welcome here 🙂 especially when chocolate is involved!
I couldn’t agree more!! I love chocolate!!
I am quit sceptical about any processed sugar substitute but I don’t think I would feel too guilty about having a slice with real sugar. Everything in moderation. 🙂
Your right Laura!! Real sugar in moderation is just fine! I do the same thing too!
Bundt cakes are my favorite! They’re so simple, but still elegant. Totally a win!
Wait…hold on a second. There is butter flavored olive oil? Where has that been all my life? And something else that would be lovely to have in my life is this cake.
Yup, there is butter flavored Olive Oil. It’s made by Star Fine Foods. It’s so good! I use it in a lot of my baking.
This lightened cake looks rich and decadent! Great photos!
Ahhh, thank you Amy!!
What a wonderful birthday cake for #sundaysupper
Thank yo Sarah! 🙂