Chocolate Walnut and Flaxseed Bundt Cake

Delicious chocolate bundt cake recipe!

Ingredients:

½ cup walnuts (chopped)
1 ½ cups all-purpose flour
1 cup sugar
¾ cup cocoa powder (unsweetened and not processed)
⅓ cup ground flax seed
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 ¼ cups buttermilk
1 cup brown sugar, light
2 large eggs (lightly beaten)
¼ cup canola oil
1 teaspoon vanilla extract
½ cup water (hot)
½ cup prune puree (combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth)
½ cup chocolate chips (bittersweet)

Instructions:

Preheat oven to 350℉ (180℃) F.

Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Spread chopped walnuts in a small baking pan and bake until golden and fragrant, 6 minutes. Transfer to a plate to cool.

Mix well flour, granulated sugar, cocoa powder, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl.

Add buttermilk, brown sugar, eggs, oil and vanilla, beat with an electric mixer on medium speed until smooth.

Mix well hot water and prune purée in a measuring cup, add to the batter and mix until incorporated.

Fold in chocolate and the toasted nuts with a rubber spatula. Spread evenly the batter into the prepared pan.

Bake the cake until the top springs back when touched lightly and when a wood stick inserted in the center, it comes out clean, 45 to 55 minutes or more.

Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners’ sugar before serving.