emjay posted 05-06-98 1
Eating Well’s Died-and-Went-to-Heaven Chocolate Cake
Chocolate Cake:
1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa powder 1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil, preferably canola oil
2 tsp. pure vanilla extract
1 cup hot strong black coffee
Icing
1 cup confectioners' sugar
1/2 tsp. pure vanilla extract
1-2 tbsp. buttermilk or low-fat milk
To make chocolate cake:
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.