Died and Gone to Heaven Chocolate Cake

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 16

    • About This Recipe

    “This is a superb chocolate cake, and has only 4 grams of fat per serving (but it’s a small serving)”

    Ingredients

  • 1 3/4 cupsall-purpose flour
  • 1cupgranulated sugar
  • 3/4 cupDutch-processed cocoa powder
  • 1 1/2 teaspoonsbaking soda
  • 1 1/2 teaspoonsbaking powder
  • 1teaspoonsalt
  • 1 1/4 cupsbuttermilk
  • 1cuppacked light brown sugar
  • 2eggs
  • 1/4 cupcanola oil
  • 2teaspoonsvanilla
  • 1cuphot strong black coffee

    • Icing

  • 1cupconfectioners’ sugar
  • 1/2 teaspoonvanilla
  • 1 -2tablespoon buttermilk or 1 -2tablespoonlow-fat milk

    • Directions

  • 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.

    • Reviews

  • “Yummy! I made this on Nov 24th’2001 for my brother’s b’day party. Everyone freaked out on it. It’s delicious! I garnished it with blanched and chopped almonds and red glaze cherries. Besides that, I cut it into 2 halves in the middle so as to have 2 cakes and then, spread a layer of Lali’s Homemade Chocolate Pudding on one cake and covered it with the other. Then, on top of this one, I put some more of her pudding. It was “YUM”! I clicked a snap too so as to remember how much I LOVED this cake. “This is her gift to me”, my brother says:)”

  • “Mirjam, this recipe is absolutely delicious!Rich, moist and deep dark chocolate! This cake really needs no frosting, it stands on it’s own, although my husband loved the icing as well!If you are a true chocolate lover, you must try this wonderful cake! I made it exactly as the recipe called for. Thanks for posting this one, Mirjam.My family truly enjoyed every bite!”

  • “I have Wings! A chocolate Angel! This is fantastic–moist, light and deep chocolate flavor.On a scale of 1-10 this is a 12!!! Chocolate makes me happy & this did it!”

  • “mmmmmmmmmm….chocolate…drooooollll…. I have an annoying habbit of adding more chocolate than a recipe adds for, but I think this one covers it *LOL* great!”

  • “simply the best!!!!!!!!!thankyou for the best chocolate cake recipe I’ve ever tried!”

  • “This is without a doubt the best chocolate cake I have ever tasted!! I know this is the one I will make from now on!! I loved it and so did everyone else .. the only thing I didnt like was the glaze, I think regular frosting would be better .. thank you Mirjam!”

  • “Very easy to make and very good!”

  • “I have this very same recipe in my files for years now and it is the best.When I was scanning through the recipes here, I noticed it again.Now that reminds me to make it again as it has been awhile since I’ve done it.Very, Very Yummy!”

  • “Mirj, this is one unbelievable cake!I made this two weeks ago and took it into work…no one could believe how wonderful a lowfat cake could taste.I cut the slices fairly thin, so we probably got almost twice the servings.We gobbled it up quickly because it was just so incredible.The weird thing is that the cake NEVER lost that wonderful moistness.All of the flavors were right on the money.I used a chocolate & cherry coffee, and the slight hint of the cherry was nice.That’s the only thing I did differently.I can’t wait to make this with the Green Mountain Spicy Egg Nog coffee for the holidays.Delicious, unusual, and the best chocolate cake I’ve ever had – thanks, Mirj.”

  • “Try this cake with chocolate raspberry icecream. I did and it tasted like heaven. I think this cake might be better as a jellyroll icecream cake (though not low fat). “

  • “I saw and tried this recipe 2 years ago.It is the only “scratch” chocolate cake I make.Who DOES ever have buttermilk in their house?? lolI use a can of evaporated milk and 2 tbsp of vinegar to make the buttermilk.Also my frosting consists of 1lg container of whipped cream cheese, butter, confectioners sugar, vanilla and cocoa. YUmmmmm… NO, not too low fat, but….does the TRICK and NEVER stays longer than a day in my house.:)”

  • “this is the best chocolate cake i have ever tasted, i did use just regular milk instead of buttermilk, because no one in the family likes buttermilk, but it still tasted great, imade this i think 3 times since the new year, it is not too sweet , the last time i made it i did’nt put any icining on it and it was great, i once left it for a week in the frideand it was still moist, if i can put more stars on this recipe, i would it is that good.thanks for sharing this recipe.”

  • “I made up this mix and stuck it in the fridge. Whenever I want a treat, I just stick some in a mug and microwave it. With a few semi-sweet chocolate chips mixed in, it’s divine.”

  • “I baked it for a birthday, but since it’s a weekend trip away from home so I just made a basic cake and drizzled with ganache (instead of your topping) It was very dense, quite rich and not too sweet, I was actually looking for one that has a crunchy top but this isn’t the one. Nonetheless, everyone enjoyed this cake but I didn’t get rave responses like I usually get with all other recipes. I replaced oil with butter to give it a more flavourful , it was otherwise the same.”

  • “This is definitely my staple recipe for chocolate cake!!! Moist, flavorful & rich cake minus the calories. I tweaked a bit by using combo of dark brown sugar and granulated sugar for light brown sugar. Besides, I didn’t have any buttermilk so I replace it with a mixture of plain yogurt with skim milk. I halved the recipe and bakes it in my 9″ cake pan without any problem.”

  • “I have made this cake several times, we love it!Moist, rich but not too sweet.I get lots of requests to make this cake.Thanks!”

  • “It’s not my absolute favorite cake, but it is an wonderful light alternative to full fat indulgences.This originally appeared in Eating Well which is one of my favorite subscriptions!”

  • “I made this cake again and it is just so moist. I followed the recipe to the dime this time and it just fell apart. I suggest using brown eggs to hold the cake together a bit more and for some reason using the splenda just works so much better if your going to make a two tiered cake. It is just so delicious.”

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