Triple Chocolate Sour Cream Bundt Cake (Low Fat)

"This recipe is moist and rich . I am trying to eat better and this fits the bill ! Plain ol' fashioned chocolate cake with no weird or strange ingredients . This recipe was shared by a woman at our WW meeting . Her DH LOVES this cake !! (and so do I ) !!!"
photo by JESSICA m. photo by JESSICA m.
photo by JESSICA m.
photo by JESSICA m. photo by JESSICA m.
photo by JESSICA m. photo by JESSICA m.
photo by PaulaG photo by PaulaG
Ready In:
1hr 15mins




  • Combine all cake ingredients (except Fudge Topping) until well mixed.
  • Spray 12 cup bundt pan with cooking spray.
  • Pour cake batter into bunt pan.
  • Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
  • Cool the cake for 15 minutes in pan.
  • Then remove from pan and cool on wire rack.
  • To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.

Questions & Replies

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  1. JESSICA m.
    This was really delicious and very easy to make...added chocolate fudge band vanilla ice cream and it was delish..thanks for sharing
  2. mariav72
    Honestly the first time I made this cake it was with fat free sour cream and egg beaters and I thought it was just awful with a weird aftertaste. I never made the chocolate version again but made one with sugar free lemon pudding and lemon cake mix with low fat sour cream and real eggs - it was excellent. I'm trying one now with sugar free banana pudding and yellow cake mix.
  3. sleepygrl
    Super tasty! It does not taste like a low fat cake at all. I omitted the chocolate chips (due to them never lasting long in my house). My cake was done in about 50 mins. Both the husband and I really loved this cake and will make it for years to come!!
  4. StaciKelemen
    I have now made this recipe 3 times and all three times it was a hit! I bought a raspberry and lime coolie that was soooo very good on top of this!
  5. Seasoned Cook
    Super delicious! A very moist and tasty cake. It is a chocolate lover's cake because of the deep, rich chocolate. I think it is best when served the next day. I always add 2/3 cup of finely chopped pecans to batter.


  1. Mamma Bug
    YOU HAVE GOT TO BE KIDDING ME!! WHAT AN UNBELIEVEABLE CAKE!! I followed other reviewers suggestions and used 1/2 cup apple sauce instead of the oil, used egg substitute, and fat free sour cream. I only used a dash of chocolate chips and used Duncan Heinz Chocolate Devil's Food Cake box mix. Baked the batter (which was VERY thick by the way so dont be surprised) in two 9 inch round pans. I used Duncan Heinz ready made milk chocolate frosting in the can, warmed it up in the micro and drizzled it over the first layer before stacking the second one on top. Used most of the can to finish off icing the cake, ended up like a ganash since the frosting was melted!! I don't know that I'll EVER make another chocolate cake!! I have highly reviewed other chocolate cake recipes and although I stand by those reviews, why make a full fat cake when you can have one that is SOOOOOO low in fat and so REDICULOUSLY moist and rich!! THANK YOU A THOUSNAD TIMES OVER for this recipe!!
  2. Paige
    Whoa! This was great! Just what I needed to satisfy my craving for chocolate and baked goods. I used the suggestions made by another reviewer - 1 egg and three egg whites and applesauce instead of oil and it still tasted wonderful. I didn't use the topping suggested since the chocolate chips used gave the cake enough chocolate umph! Still, quite a few WW points, but who says you can't have it for breakfast! Thanks for posting.
  3. John W Wenzelburger
    I rated this recipe, but I made a lot of changes. I am sure the recipe would be just as good without my changes, just higher in fat. I replaced the Oil with one half cup of apple sauce. You can leave out the chocolate chips I donot think they are needed. I did use about 1/4 cup of chips. I replaced the chocolate pudding with no fat banana pudding because I did not have chocolate pudding. I added walnuts because I like nuts, but they are also optional and would not be missed. I used low fat sour cream and will use no fat next time. The cake was very moist and VERY chocolate. IF it was full FAT it could not have been any better.



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