EatingWell's Died-and-Went-to-Heaven Chocolate Cake
- Active Time 20m
- Total Time 1h 15m
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.
- For the Cake:
- 1 3/4 cups all-purpose white flour
- 1 cup white sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1/4 cup canola oil
- 2 teaspoon pure vanilla extract
- 1 cup hot strong black coffee
- For Icing:
- 1 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons buttermilk or low-fat milk
Preheat the oven to 350 degrees F.
Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated. (The batter will be quite thin).
Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
To make icing: In a small bowl, whisk together the confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
222 calories; 5g total fat; 1g total saturated fat; 27mg cholesterol; 340mg sodium; 44g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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