EATING WELL'S TO DIE FOR CHOCOLATE CAKE

By bjnelson55

Active Time: 20 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 16 Servings

This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.

Ingredients

• 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 THE ICING:
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons buttermilk or low-fat milk

Details

Servings 16

Preparation

Step 1

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.