Skinny Double Dark Chocolate Chip Bundt Cake


chocolate cake
Chocolate cake is so popular even dating back to the end of the 19th century. This skinny recipe is intensely rich, moist and very chocolatey.  This is bound to be become your go-to chocolate cake recipe! So simple to make since I’m using a mix. And, it’s not just any mix. Duncan Hines cake mixes are hands down the best.  They recently introduced a dark chocolate fudge cake mix.  First time I used it, I was sold!  To make this cake even more chocolatey I’ve added some heart healthy Ghirardelli dark chocolate chips. The skinny for 1 slice, 221 calories, 9 grams of fat and 6 Weight Watchers POINTS PLUS. This is just a darn good chocolate cake!

Prep Time: 15 minutes
Bake time: 55-60 minutes

Ingredients for Cake:

1 (16.5 ounces) Duncan Hines Dark Chocolate Fudge Cake Mix, see shopping tip

2 tablespoons flour

1 (3.4 oz) package of instant chocolate fudge or chocolate dry pudding mix

1 cup buttermilk or fat-free sour cream

½ cup warm water

¼ cup unsweetened applesauce

2 tablespoons canola oil

1 teaspoon vanilla extract

2 large eggs, I like Eggland’s Best eggs

2 egg whites

1 cup Ghirardelli 60% cacao bittersweet chocolate chips

Ingredients for Topping:

1 tablespoon powdered sugar


1. Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour in it, see shopping tip below.

2. In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs and egg whites. Beat well.

3. Add the eggs and egg whites and mix well.

4. Stir in the chocolate chips

4. Pour the cake batter evenly into the coated Bundt pan.

5. Bake for 55-60 minutes until a toothpick inserted comes out clean.  Cool for about 10 minutes and then carefully remove from pan.

6. Let cake cool completely and dust with powdered sugar.

Makes 16 slices (each serving, 1 slice)

Food Facts

Cake mixes were among the many important products of the Industrial Revolution and first hit shelves in the 1920s.

Bundt pan was originally the trade mark of a Tube pan with curved, fluted sides. Classic ones hold 12 cups of batter and are 10 inches in diameter by 3 1/2 inches tall.

Healthy Benefit

Eating a small amount of dark chocolate is heart healthy. Dark chocolate, not milk or white chocolate, is a potent antioxidant and can help lower blood pressure.

Shopping Tip

Not every supermarket sells Duncan Hines Dark Chocolate Fudge cake mix.  If you can’t find it, buy Duncan Hines Devil’s Food.  It also taste great!

Prep Tip

To prevent a baked cake from sticking to the pan, it’s very important that all the creases of the fluted sides of the Bundt pan be well greased before pouring in the batter. I suggest using a nonstick pan and coating with cooking spray that has flour in it.

Storage Tip

This cake freezes great.  Slice the cake and freeze in individual serving sizes. When you’re in the mood for a dessert, just zap it in the microwave for about 4o seconds.

Weight Watchers
(old points) 5
Weight Watchers POINTS

SKINNY FACTS: for 1 slice
221 calories, 9g fat, 4g protein, 34g carbs, 1g fiber, 395mg sodium, 8g sugar
FAT FACTS: for 1 regular slice
475 calories, 28g fat, 5g protein, 59g carbs, 3g fiber, 498mg sodium, 38g sugar

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20 Responses to “Skinny Double Dark Chocolate Chip Bundt Cake”

  1. renee@mykitchenadventures Says:

    Mmmmmm…love dark chocolate bundt cake! this looks wonderful and moist! I tried the one on ww online with sauerkraut, and loved that one too!

  2. admin Says:

    Thanks Renee…This recipe is one of my favorites too. Hope you like it!

  3. Kristi Rimkus Says:

    You and I bake much the same way. I often replace added fat with applesauce or even organic pureed baby foods like plums and carrots. Egg whites work just as well as whole eggs too, don’t you think? This cake looks chocolaty and decadent.

    Have a good weekend!


  4. admin Says:

    Thanks Kristi…It does sound like we use many of the same tricks to reduce the fat and calories.

  5. Heather @girlichef Says:

    Oh. My. Goodness. That looks sinful. Awesome!

  6. Skinny Low Fat Chocolate Cake Recipes Says:

    […] Double Dark Chocolate Chip Bundt Cake – simple & delicious, yet oh so rich and satisfying with 6 WW PointsPlus Value from Nancy at Skinny Kitchen. […]

  7. admin Says:

    Martha, Thanks so much for sharing my decadent tasting Double Dark Chocolate Chip Bundt Cake!

  8. Amanda Says:

    This looks delicious. Just to be sure I follow, did you use 2 whole eggs plus 2 additional egg whites? Can’t wait to try this recipe. Thanks!

  9. admin Says:

    Yes Amanda. I did use 2 eggs and 2 egg whites. Hope you like this cake!

  10. Ree Says:

    How many servings per cake?

  11. admin Says:

    Ree, this cake makes 16 servings. Although the slices aren’t big, each serving is very rich tasting and satisfying!

  12. Millie S. Says:

    Fantastic!!! Now I can make my 10 year old diabetic granddaughter her favorite cake. Thank you so much for making it so easy to prepare for a diabetic. This is all new to me and can be very confusing trying to get the carbs just right, this is a wonderful recipe site, thank you once again.
    Holly’s Grandma 🙂

  13. admin Says:

    This is such and easy cake to make and one of my skinny favorites! I hope she enjoys it too.
    Thanks Millie!

  14. Millie S. Says:


  15. Andrea Says:

    Making this for Easter dessert! It looks wonderful, thank you so much for sharing!!

  16. admin Says:

    Mmm…One of my chocolate favorites. I hope you enjoy it too Andres!
    Happy Easter!
    All the best,

  17. Memorial Day | The way I Run my life Says:

    […] Double Dark Chocolate Chip Bundt Cake – simple & delicious, yet oh so rich and satisfying with 6 WW PointsPlus Value from Nancy at Skinny Kitchen. […]

  18. admin Says:

    Thank you so much for sharing my Double Dark Chocolate Chip Bundt Cake recipe! I love chocolate cake too! Your collection looks really yummy.
    All the best to you,

  19. Katherine Says:

    Can this be made as Cupcakes?

  20. admin Says:

    They sure can be made into cupcakes, Katherine.

    Here are a few tips:
    !. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. Line the cups with cupcake papers.

    2. Fill each cupcake cup just to the top. Do not mound or over fill.

    3. Bake for 25-30 minutes until a toothpick inserted comes out clean. Bake the remaining 6 cupcakes and cool.

    Makes about 18 cupcakes

    Have fun!
    My best,

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