KValley
08-04-2001, 09:43 PM
OHMIGOSH!!!
Could this be any better or more lovely? I knew it was going to be a good day when the cake popped neatly out of the Bundt pan at 7:30 this morning, steaming like a cup of hot coffee and smelling like melted dark chocolate.
At 8:00 this evening when we finally tucked into our slices, it was moist and velvety, the icing creamy and smooth. The fresh raspberries were tart and so refreshing against the cake's dark richness.
Did someone say hyperbole? ;)
Seriously, if you haven't tried this, you must. It is SOOOO easy- one bowl + 15 minutes = heaven.
I made as is- using Hershey's cocoa, lowfat buttermilk, bundt pan. To me, there was no discernible coffee taste (I used freshly ground decaf which had a touch of hazelnut mixed in), it was just very rich and very moist.
Here are some threads on this recipe:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8856&highlight=chocolate+cake
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=6251&highlight=ancient
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8816&highlight=chocolate+cake
And here's the recipe!:
Eating Well's Died-and-Went-to-Heaven Chocolate Cake
1 3/4 cups all-purpose flour
1 cup whtie sugar
3/4 cup unsweetened Dutch-process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil
2 tsp vanilla extract
1 cup hot strong black coffee
Icing
1 cup confectioners' sugar
1/2 tsp vanilla extract
1-2 Tbsp buttermilk
Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with 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 with electric mixer on medium for 2 minutes. Whisk in hot coffee until completely incorporated.
Pour the batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean. Cool in pan on a rack for ten 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 to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
16 servings
222 calories per serving:
3 g protein
4 g fat
43 g carb
247 mg sodium
27 mg cholesterol
Could this be any better or more lovely? I knew it was going to be a good day when the cake popped neatly out of the Bundt pan at 7:30 this morning, steaming like a cup of hot coffee and smelling like melted dark chocolate.
At 8:00 this evening when we finally tucked into our slices, it was moist and velvety, the icing creamy and smooth. The fresh raspberries were tart and so refreshing against the cake's dark richness.
Did someone say hyperbole? ;)
Seriously, if you haven't tried this, you must. It is SOOOO easy- one bowl + 15 minutes = heaven.
I made as is- using Hershey's cocoa, lowfat buttermilk, bundt pan. To me, there was no discernible coffee taste (I used freshly ground decaf which had a touch of hazelnut mixed in), it was just very rich and very moist.
Here are some threads on this recipe:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8856&highlight=chocolate+cake
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=6251&highlight=ancient
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8816&highlight=chocolate+cake
And here's the recipe!:
Eating Well's Died-and-Went-to-Heaven Chocolate Cake
1 3/4 cups all-purpose flour
1 cup whtie sugar
3/4 cup unsweetened Dutch-process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil
2 tsp vanilla extract
1 cup hot strong black coffee
Icing
1 cup confectioners' sugar
1/2 tsp vanilla extract
1-2 Tbsp buttermilk
Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with 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 with electric mixer on medium for 2 minutes. Whisk in hot coffee until completely incorporated.
Pour the batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean. Cool in pan on a rack for ten 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 to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
16 servings
222 calories per serving:
3 g protein
4 g fat
43 g carb
247 mg sodium
27 mg cholesterol