Ingredients
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1 3/4 cups all-purpose flour
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1 cup granulated sugar
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3/4 cup Dutch-processed cocoa powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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1 1/4 cups buttermilk
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1 cup packed light brown sugar
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2 eggs
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1/4 cup canola oil
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2 teaspoons vanilla
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1 cup hot strong black coffee
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1 cup confectioners' sugar
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1/2 teaspoon vanilla
Instructions
- 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.