http://whippedbaking.com/2012/04/15/double-chocolate-bundt-cake/



Double Chocolate Bundt Cake
Yields 20 servings (1-slice)

Ingredients:

1 cup unsweetened Dutch-process cocoa powder
1 3/4 cups whole wheat pastry flour (OR combine 1 1/3 cups whole wheat white flour and 1/3 cake flour – yields 2 cups – and measure 1 3/4 cups of this)
3/4 cup bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter
2 cups sugar
2 teaspoons vanilla extract
5 large eggs
2 teaspoons espresso powder
1/4 cup warm water
3/4 cup buttermilk
1 cup semisweet chocolate chips

Preparation:
Preheat oven to 325 degrees and grease a 12-cup Bundt pan with cooking spray
Whisk together cocoa, flours, baking powder, baking soda, and salt in a medium bowl.
Cream butter in a large bowl until light and fluffy. Gradually add sugar and continue to beat until combined. Increase speed to high for 2-3 minutes, then lower the speed and add vanilla.
Add eggs, one at a time, beating well after each addition.
Dissolve espresso powder in warm water then combine with buttermilk. Add flour mixture to the batter alternately with the coffee mixture, beginning and ending with the flour mixture. Stir in chocolate chips.
Bake until a cake tester inserted in the center comes out clean, about 1 hour. Let cake cool on wire rack for at least 15 minutes before removing.
Nutrition Information (per slice); Calories: 252, Fat: 12 grams
Recipe adapted from King Arthur Flour