Chocolate Bundt Cake

Adapted from Eating Well Magazine

1 3/4 cups unbleached all-purpose flour
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 t. vanilla extract
1 cup hot strong black coffee

1 cup powdered sugar
1/2 t. vanilla extract
1 to 2 T. buttermilk or milk

Preheat oven to 350 degrees. Spray a 12-cup* Bundt pan with nonstick cooking spray. Dust the pan with flour, shake it around to distribute it evenly and knock out the excess.

In a large mixing bowl whisk together the flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for two minutes. Whisk in the hot coffee until completely incorporated. The batter will be quite thin, but don’t worry.

Pour batter into prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted into the center of the cake comes out nearly clean. Cool the cake in the pan on a rack for 10 minutes, then remove it from the pan and allow to cool completely.

To make the icing: Whisk together the powdered sugar, vanilla and just enough of the buttermilk or milk to make a thick but pourable icing. Set the cooled cake on a serving plate and drizzle the icing over the top, allowing it to drip down the sides.

(*If you use half-size pans as I did, baking time will be shorter by about 15 minutes.)

Cooks Illustrated recommends using Callebaut Dutch-process cocoa, but it’s not readily available in many areas. I mail-ordered mine, but you can use whatever cocoa you have on hand. Remember, though, that this is a lower fat cake, thus each ingredient must really shine. The better the cocoa, the better the cake.

Serves: 16
4 Poodles