Died and Went To Heaven Chocolate Cake

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	All-purpose flour
1 cup	198g / 7oz	Granulated sugar
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
1 1/2 teaspoons	7.5ml	Baking soda
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Salt
1 1/2 cups	355ml	Buttermilk
1 cup	160g / 5.6oz	Light brown sugar - packed
2 cups	396g / 13oz	Eggs - lightly beaten (large)
1/4 cup	59ml	Canola oil
2 teaspoons	10ml	Vanilla extract
1 cup	237ml	Hot - strong black coffee
		Icing
1 cup	198g / 7oz	Confectioners sugar
1/2 teaspoon	2.5ml	Vanilla extract
2 tablespoons	30ml	Buttermilk

Recipe Instructions

CAKE: Preheat oven to 350F. Lightly oil a 12-cup Bundt pan or coat it with non-stick cooking spray. Dust the pan with flour, shaking out excess.

In a large mixing bowl, whisk together flour, granulated 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 35 to 40 minutes, or until cake tester inserted in center comes out clean. Cool the cake for 10 minutes.

Remove from pan and let cool completely on rack.

ICING: In a small bowl, whisk together confectioner's 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.

Source:
The Big Fat Red Juicy Apple Cook Book

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