Chocolate Bundt Cake

Ingredients:

1 3/4 c. flour
1 tsp. salt
1 tsp. baking soda
4 oz. bittersweet chocolate, finely chopped (Ghirardelli 60% cocoa)
3/4 c. cocoa powder
1 tsp. instant espresso powder
1 c. boiling water
2 c. light brown sugar
1/2 c. applesauce
2 eggs, room temperature
1 Tbs. vanilla

Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Whisk the flour, salt and baking soda together in a small bowl. In another bowl, add the chocolate, cocoa powder and instant espresso. Pour the boiling water on top and cover the mixture. Let stand for five minutes, and then whisk the chocolate until smooth. Add the brown sugar, oil, eggs and vanilla to the chocolate mixture. Whisk until smooth. Add half of the flour mixture until well combined. Then add the remaining flour mixture and mix until everything is well incorporated. Pour into the prepared pan and bake for 43-47 minutes. Transfer to a wire rack and cool 15 minutes. Turk the cake out and let cool completely.

Coffee Glaze:

1 c. powdered sugar
5 tsp. brewed coffee
3/4 tsp. instant espresso powder

Combine the above ingredients and drizzle over the cake.

(Makes 20 slices, 4 WW points each.)