Died And Went To Heaven Chocolate Cake
Indulge in this rich and moist chocolate cake with a deep cocoa flavor, enhanced by the bold notes of black coffee. Perfect for special occasions or satisfying your chocolate cravings, its tender crumb and intense flavor make it a crowd-pleaser for chocolate lovers of all ages.
Ingredients
- 1 3/4 cups all-purpose flour ⓘ
- 1 cup granulated sugar ⓘ
- 3/4 cup unsweetened Dutch process cocoa ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 1/4 cups skim buttermilk ⓘ
- 1 cup packed light brown sugar ⓘ
- 2 large eggs ⓘ
- 1/4 cup canola oil ⓘ
- 2 teaspoons pure vanilla extract
- 1 cup strong black coffee ⓘ
Instructions
- Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan and dust with flour. Invert and shake out excess flour.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
- Add the buttermilk, brown sugar, eggs, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Whisk in the hot black coffee. The batter will be thin.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes.
- Cool in the pan for 10 minutes before removing.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Remember to let the batter rest for a few minutes before pouring it into the pan to help with the rise. For an extra touch, add chocolate chips for more texture.
Serving Suggestions
Serve the cake with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a rich chocolate sauce or fresh berries. For a complete dessert experience, consider serving it alongside a slice of Lemon Refrigerator Cake to balance the flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to extend its life, refrigerate it for up to a week. To reheat, microwave slices for 10-15 seconds or warm them in the oven at 350°F for about 5 minutes, ensuring a soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Died And Went To Heaven Chocolate Cake contains roughly 394 calories, with 5g protein, 40g carbohydrates, and 24g fat. It is a good source of calcium (15% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 889mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cocoa powder?
Yes, you can use natural cocoa powder, but it may alter the flavor slightly. Dutch process cocoa provides a richer taste and darker color, which enhances the cake's overall appeal.
What can I substitute for the eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. This will maintain the moisture and help bind the ingredients together.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to let it cool completely before wrapping it in plastic wrap or storing it in an airtight container to maintain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).