Triple Chocolate Bundt Cake

I made this cake for my birthday.  There was not even one piece left, so I think it went over pretty well.  If you are in the mood for chocolate cake this is a pretty healthy version of the traditional layer cake.


1 cup spelt flour
1 cup whole wheat pastry flour
1 ¾ cup fresh brewed coffee
¼ cup Enjoy Life Brand chocolate chips
2/3 cup dark cocoa
1 ½ cup sugar
1/3 cup applesauce
1/3 cup Gerber baby food, prunes w/ apples
¼ cup cornstarch
1 t. baking soda
1 ½ t. baking powder
½ t. salt

½ cup powder sugar
1 T. dark cocoa
2 – 4 t. almond milk
1 t. fresh brewed coffee
¼ t. pure vanilla
1 T. Enjoy Life brand chocolate chips

Fresh Raspberries


Preheat oven to 325 degrees.  Spray bundt pan lightly with Pam Baking Spray with flour.

In a mixing bowl whisk sugar, applesauce, prunes with apples and cornstarch until well blended.  Add cocoa, vanilla and coffee.  Whisk for several minutes.

Sift all the dry ingredients; spelt flour, whole wheat pastry flour, baking powder, baking soda and salt.  Add to wet ingredients and stir well.  Mix in the chocolate chips and bake for 50 minutes or until toothpick comes out clean.

Cool for 15 to 20 minutes and invert on nice serving plate.  Let cake cool completely.

Prepare the glaze by whisking powder sugar, cocoa, fresh coffee, vanilla, chocolate chips and 2 t. of almond milk.  Put bowl in microwave for 15 seconds, just enough time to melt chocolate chips.  Stir well and add remaining 2 t. of almond milk if needed.

Drizzle over cake and garnish with raspberries.