Recipe by Mirj
This is a superb chocolate cake, and has only 4 grams of fat per serving (but it's a small serving)
Top Review by Charishma_Ramchandani
Yummy! I made this on Nov 24th'2001 for my brother's b'day party. Everyone freaked out on it. It's delicious! I garnished it with blanched and chopped almonds and red glaze cherries. Besides that, I cut it into 2 halves in the middle so as to have 2 cakes and then, spread a layer of Lali's Homemade Chocolate Pudding on one cake and covered it with the other. Then, on top of this one, I put some more of her pudding. It was "YUM"! I clicked a snap too so as to remember how much I LOVED this cake. "This is her gift to me", my brother says:)
- 414.03 ml all-purpose flour
- 236.59 ml granulated sugar
- 177.44 ml Dutch-processed cocoa powder
- 7.39 ml baking soda
- 7.39 ml baking powder
- 4.92 ml salt
- 295.73 ml buttermilk
- 236.59 ml packed light brown sugar
- 2 eggs
- 59.14 ml canola oil
- 9.85 ml vanilla
- 236.59 ml hot strong black coffee
- 236.59 ml confectioners' sugar
- 2.46 ml vanilla
- 14.79-29.58 ml buttermilk or 14.79-29.58 ml low-fat milk
Directions See How It's Made
- Preheat oven to 350°F.
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
- Dust with flour and shake out 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 on medium speed for 2 minutes.
- Whisk in coffee until well blended.
- Pour into the prepared pan.
- Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
- Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- Make icing: In a small bowl, whisk together the confectioner's 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.