Recipe Library
EatingWell's Died-and-Went-to-Heaven Chocolate Cake
Rich cocoa and coffee deepen the flavor of this moist chocolate cake, while buttermilk and brown sugar keep every bite tender and velvety. A light vanilla buttermilk glaze adds a gentle sweetness that lets the chocolate shine.
- Total
- 1 hr 15 min
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 16
Nutrition per Serving
- Calories
- 240
- Protein
- 4g
- Carbs
- 48g
- Fat
- 5g
- Fiber
- 2g
- Sugar
- 35g
- Sodium
- 362mg
Ingredients
- 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
- 1 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons buttermilk, or low-fat milk
Instructions
- Preheat 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 buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)
- Pour the batter into the prepared pan. Bake for 45 to 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 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.