Died-And-Went-To-Heaven Chocolate Cake Recipe

Name: Died-And-Went-To-Heaven Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 1 3/4 cups all-purpose white flour; 1 cup white sugar; 3/4 cup unsweetened dutch cocoa; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1/4 cup buttermilk; 1 cup light brown sugar, packed; 2 large eggs, lightly beaten; 1/4 cup canola oil; 2 teaspoons vanilla extract; 1 cup hot strong black coffee; FOR ICING; 1 cup confectioners' sugar; 1/2 teaspoon pure vanilla extract; 1 -2 tablespoon buttermilk

Servings: persons

FOR THE CAKE
1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened dutch cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup buttermilk
1 cup light brown sugar, packed
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup hot strong black coffee
FOR ICING
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 -2 tablespoon buttermilk

1
Preheat oven to 350u00b0F
2
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.
3
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).
4
Pour the batter into the prepared pan. Bake for 45-55 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.
5
TO MAKE ICING:.
6
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 platter, and drizzle the icing over the top.

1319

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE, 1 3/4 cups all-purpose white flour, 1 cup white sugar, 3/4 cup unsweetened dutch cocoa, and more.

Yes, Died-And-Went-To-Heaven Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Died-And-Went-To-Heaven Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions