1-3/4 cups all-purpose unbleached flour
1 cup sugar
3/4 cup 100% CACAO Hershey’s Special Dark unsweetened cocoa
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1-1/4 cups low-fat buttermilk
1 cup packed light brown sugar
2 large eggs* (lightly beaten) or Egg Beaters*
1/4 cup canola oil
2 tsp. pure vanilla extract
1 cup hot strong black coffee
Non-stick cooking spray
A little flour to dust the inside of the Bundt pan and a little Confectioner’s sugar to dust over the top of the finished Bundt cake.
1/2 jar of halved Maraschino cherries or 1/2 pint of cored and sliced strawberries (optional)
Preheat oven to 350 degrees F. Lightly spray a 12 cup Bundt pan with non-stick cooking spray. Dust the Bundt pan with a little flour, invert pan and shake out the excess flour.
In a large mixing bowl, whisk together flour, sugar, Hershey’s unsweetened dark 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.
Pour the batter into the prepared pan (bundt cake batter will appear much thinner than the average cake batter). Bake for 45 to 55 minutes, until completely done (check with a cake tester or do the “toothpick” test).
Allow to completely cool then gently loosen and remove from pan and put on a large serving plate.
Dust the top of the cooled Bundt cake lightly with powdered Confectioner’s sugar and serve immediately topped with halved maraschino cherries or sliced cored strawberries.
Easy Rich & Heavenly Chocolate Coffee Cake Glaze
1 cup fat free sweetened condensed milk
1 cup semi-sweet mini chocolate chips
1 tsp. vanilla extract
1-1/2 tsp. cooled strong black coffee
To prepare the Easy Rich & Heavenly Chocolate Coffee Cake Glaze:
In a medium saucepan over medium heat, combine the fat free sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble or come to a rolling boil.
Remove the mixture from heat and stir in vanilla and cooled strong coffee. Cool slightly before drizzling and spreading over cake. This glaze can be stored in the refrigerator and then reheated in the microwave or on the stove in a pan when ready to use.
- After the Easy Rich & Heavenly Chocolate and over the outside or between the layers of any Angel Food or chocolate cake. This glaze also goes great with my Rich & Heavenly Dark Chocolate Bundt Cake recipe or just as a nice fondue dip for sliced fruit.
- My new rich & dark chocolate cake is lower in fat when the eggs are substituted with Egg Beaters, or any egg substitute, or even a higher protein substitute, such as Tofu. This is not a low-sugar cake, but the 100% CACAO along with the coffee flavor is wonderful!