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: 1-3/4 cup all purpose flour; 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 1-1/2 tsp. baking soda; 1-1/2 tsp. baking powder; 1 tsp. salt; 1-1/2 cup buttermilk; 1 cup light brown sugar, packed; 2 eggs, lightly beaten; 1/4 cup canola oil; 2 tsp. vanilla extract; 1 cup hot strong black coffee; 1 cup confectioners' sugar; 1/2 tsp. vanilla extract; 2 tbsp. buttermilk

Servings: persons

1-3/4 cup all purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
1-1/2 cup buttermilk
1 cup light brown sugar, packed
2 eggs, lightly beaten
1/4 cup canola oil
2 tsp. vanilla extract
1 cup hot strong black coffee
1 cup confectioners' sugar
1/2 tsp. vanilla extract
2 tbsp. buttermilk

1
Preheat oven to 350F.
2
Lightly oil a 12-cup Bundt pan or coat it with non-stick cooking spray.
3
Dust the pan with flour, shaking out excess.
4
In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
5
Add buttermilk, brown sugar, eggs, oil and vanilla.
6
Beat with an electric mixer on medium speed for 2 minutes.
7
Whisk in hot coffee until completely incorporated.
8
The batter will be quite thin.
9
Pour the batter into the prepared pan.
10
Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
11
Cool the cake for 10 minutes.
12
Remove from pan and let cool completely on rack.
13
Icing: In a small bowl, whisk together confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
14
Set the cake on a serving platter and drizzle the icing over the top.

1189

kcal

Calories

Fat

195

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 15 ingredients. The key ingredients include: 1-3/4 cup all purpose flour, 1 cup granulated sugar, 3/4 cup unsweetened cocoa powder, 1-1/2 tsp. baking soda, 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