1 3/4 cup all purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 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
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons buttermilk
Cake: Preheat oven to 350 degrees. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray. Dust the pan with flour, shaking out excess. In a large mixing bowl, whisk together flour, granulated 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. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean. Cool the cake for 10 minutes.
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