125 min. Prep: 30 min. Cook: 60 min.
16 servings suggest servings

Ingredients

1/2	cup	walnuts	chopped
1 1/2	cups	flour, all-purpose	or you can use 1/2 cup of whole wheat flour and 1 cup of white flour
1	cup	sugar
3/4	cup	cocoa powder	unsweetened and not processed
1/3	cup	ground flax seed
1 1/2	teaspoons	baking powder
1 1/2	teaspoons	baking soda
1	teaspoon	salt
1 1/4	cups	buttermilk
1	cup	brown sugar, light	packed
2	large	eggs	lightly beaten
1/4	cup	canola oil
1	teaspoon	vanilla extract	pure
1/2	cup	water	hot
1/2	cup	prune puree	combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth
1/2	cup	chocolate chips	bittersweet

Directions

Preheat oven to 350°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 puree 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.