Ingredients:
Nonstick baking spray with flour*
3 ounces bittersweet chocolate, finely chopped
3/4 cup Dutch-processed cocoa powder**
1 teaspoon espresso powder
1 cup boiling water
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups light brown sugar, tightly packed
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
Confectioners’ sugar, for dusting

Preparation:

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F. Lightly spray the inside of a standard 12-cup Bundt pan with the nonstick baking spray.
2. Combine the chocolate, cocoa, and espresso powder in a large bowl. Pour the boiling water over the chocolate mixture, cover, and let sit for 5 minutes to melt the chocolate. Whisk the chocolate mixture until smooth, and set aside to cool slightly, about 2 minutes.
3. In a separate bowl, whisk the flour, salt, and baking soda together.
4. Pour the chocolate mixture into a food processor and add the sugar, oil, eggs, and vanilla. Process until smooth, about 1 minute. Transfer the batter to a large bowl.
5. Sift half of the flour mixture over the batter and gently whisk. Repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix).
6. Pour the batter into the prepared Bundt pan and smooth the top. Wipe any drops of batter from the sides of the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 50 to 55 minutes. Rotate the pan halfway through baking (do not overbake).
7. Transfer the cake to a wire rack and cool in the pan for 10 minutes. Invert the cake onto the rack and cool completely, about 1 to 2 hours. When cool, dust with confectioners’ sugar.

Yields 16 (1 slice) servings.

Nutritional Information Per Serving: 320 calories, 11g fat, 51g carbohydrate, 5g fiber, 6g protein, 25mg cholesterol, 170mg sodium

*If you don’t have baking spray with flour, mash 1 tablespoon of butter and 1 tablespoon of cocoa powder into a paste and brush it inside the Bundt pan.
** You can substitute natural cocoa for Dutch-processed, but the cake won’t rise as high.

Source: The Best Light Recipe by the Editors of Cook's Illustrated magazine