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DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE Recipe | |
Cakes | |
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Ingredients:
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
Directions:
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. | |