Skinny Double Chocolate Bundt Cake with Ghiradelli Mini Chocolate Chips

Sometimes my life just requires some chocolate bundt cake. You can probably tell by the title that life required a little more chocolate therapy than usual when I made this recipe the other day. I┬áran across these Ghiradelli mini chocolate chips at my local Target and had to have them. I didn’t know what I was going to do with them, but they and two other bags of Ghiradelli chocolate chips made their way into my cart.

ghiradelli chocolate bundt cake

Yes, it was definetely a chocolate therapy kind of day. I got home with full intent of allowing my chocolate therapy to go as far as only purchasing the chocolate but somehow once I got some more depressing news as a way to finish out the day that chocolate made it’s way into a new cake idea.

Chocolate therapy is soooo good sometimes.

Until the next day.

Skinny Double Chocolate Bundt Cake with Ghiradelli Mini Chocolate Chips

Rating: 51

Yield: 12 slices

Serving Size: 1 slice


    For the Cake:
  • 1 cup cocoa powder
  • 2 1/2 cups unbleached all purpose flour
  • 1 1/4 teaspoon salt
  • 2 1/2 teaspoon baking soda
  • 1 3/4 cup sugar
  • 3 eggs
  • 1 1/4 cups nonfat plain greek yogurt
  • 1 cup plus 2 tbsp applesauce*
  • 1 1/4 cups hot coffee**
  • 1/2 cup mini chocolate chips
  • For the Ganache:
  • 1 cup chocolate chips (dark or semisweet)
  • 1/2 cup heavy cream (can substitute 1/4 cup milk in place of the cream)


  1. Preheat oven to 350 degrees. Lightly grease and flour a 10-12 cup bundt pan. Set pan aside.
  2. In a bowl, stir together the cocoa powder, all purpose flour, salt, baking soda and sugar until combined. Stir in the eggs, greek yogurt, applesauce and coffee until smooth. Fold in the chocolate chips.
  3. Scrape the batter into the bundt pan and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the center of the pan comes out clean. Remove pan from oven and allow cake to cool for 15-20 minute in pan before removing the cake from the pan and placing on a cooling rack or cake plate to finish cooling completely.
  4. For the Frosting; Place the chocolate and cream in a saucepan or microwave safe bowl. Melt the chocolate in thirty second to one minute increments if using the microwave or using the double boiler method if using the stove. Stir until mixture becomes smooth and chocolate is melted. Drizzle the gananche over the top of the cake.


*Can substitute canned pumpkin to make a pumpkin chocolate chip cake (make sure if you substitute this that you use hot water in place of the coffee. Also add 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves). **Can substitute hot water or raspberry puree or compote for a chocolate raspberry bundt cake.

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  1. This looks incredible – you can never go wrong with Ghiradelli chocolate! I would love to make this very soon!

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