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HEAVENLY CHOCOLATE CAKE
Serves 16
1 3/4
cups flour
1 cup 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 teaspoons vanilla
extract
1 cup hot strong black coffee
Icing:
1 cup confectioners'
sugar
1/2 teaspoon vanilla extract
1-2 tablespoons buttermilk
Preheat oven to 350 degrees.
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.
Whisk together the flour, sugar, cocoa, baking soda, baking
powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat on
medium speed for 2 minutes.
Whisk in hot coffee until completely
incorporated. Pour the batter into the prepared pan.
Bake for 35-40
minutes, or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutesw; remove from the pan and
let cool completely.
Icing:
Whisk together confectioners' sugar,
vanilla and enough of the buttermilk to make a thick but pourable icing.
Set the cake on a serving plate and drizzle the icing over the top.
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