DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE

Died-And-Went-To-Heaven Chocolate Cake image

Provided by Chef mariajane

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15

Previous Next

1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened dutch cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup buttermilk
1 cup light brown sugar, packed
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup hot strong black coffee
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 -2 tablespoon buttermilk

Steps:

Preheat oven to 350°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 45-55 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 to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.

Nutrition Facts : Calories 232, Fat 4.8, SaturatedFat 0.8, Cholesterol 26.6, Sodium 318.1, Carbohydrate 46.5, Fiber 1.7, Sugar 33.5, Protein 3.2