Ingredients (Cake):

• Baking spray with flour
• 1 2/3 cups all-purpose or cake flour
• 2/3 cup whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plus 1 tablespoon sugar, divided
• 1 cup light sour cream
• 1/2 cup plain almond milk
• 1/2 cup applesauce
• 1/3 cup melted unsalted butter
• 2 eggs
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract
• 1 ounce unsweetened chocolate, melted
• 1 tablespoon unsweetened cocoa powder

Ingredients (Glaze):

• 1/2 cup powdered sugar
• 1 tablespoon melted unsalted butter
• 1 tablespoon warm water
• 1 tablespoon unsweetened cocoa

Directions:

• Preheat oven to 350 degrees F. Coat a 10-inch Bundt cake pan with spray.
• Combine flours, baking powder, baking soda, salt, and 1 cup sugar in a large bowl.
• Whisk next 7 ingredients (through vanilla) in another large bowl until blended. Add to the dry ingredients and stir with a spatula until just combined.
• Transfer 3/4 cup batter to a small bowl and whisk in chocolate, cocoa, and remaining 1 tablespoon sugar. Pour 3 cups white batter into prepared pan.
• Dollop chocolate batter over white batter; cover with remaining white batter. Using a knife, swirl batter once in a continuous S – shape around pan.
• Bake 55 minutes, until a skewer inserted in the center comes out clean. Cool in pan 10 minutes; invert onto rack and cool completely.
• In a bowl, combine glaze ingredients and drizzle over cake. Serve.