EatingWell's Died-and-Went-to-Heaven Chocolate Cake This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.

total: 1 hr 15 mins
Servings: 16
Servings: 16


  • 1 ¾ cups all-purpose white flour
  • 1 cup white sugar
  • ¾ cup unsweetened Dutch-process cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 ¼ cups buttermilk
  • 1 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • ¼ cup canola oil
  • 2 teaspoon pure vanilla extract
  • 1 cup hot strong black coffee
  • 1 cup confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons buttermilk, or low-fat milk


    Step 1

    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.

    Step 2

    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.)

    Step 3

    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.

    Step 4

    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.

Nutrition Facts

Per Serving: 240 calories; protein 3.7g; carbohydrates 47.6g; dietary fiber 1.9g; sugars 34.5g; fat 5g; saturated fat 0.9g; cholesterol 24mg; vitamin a iu 43.5IU; vitamin c 0.2mg; folate 45.5mcg; calcium 71.5mg; iron 1.5mg; magnesium 28mg; potassium 142.1mg; sodium 361.7mg; thiamin 0.1mg. Exchanges:

3 other carbohydrate, 1 fat


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