This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.

Makes 16 Servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Moderate

Cake
1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoon pure vanilla extract
1 cup hot strong black coffee

Icing
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
2. 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 with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)
3. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
4. To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

NUTRITION INFORMATION: Per serving: 222 calories; 4 g fat (1 g saturated); 27 mg cholesterol; 43 g carbohydrate; 3 g protein; 2 g fiber; 274 mg sodium; 124 mg potassium.

3 Carbohydrate Servings

After my trial issue of the magazine, I was hooked when I tried this cake. I have to cut slices and individually wrap them so I don't "inch" the cake to death. Moist, chocolatey and deliciouus.

Anonymous, Lancaster, PA

One of my absolute favorite dessert recipes now! Try it - you won't be disappointed.

Anonymous, Firestone, CO

One of my absolute favorite dessert recipes now! Try it - you won't be disappointed.

Anonymous, Firestone, CO

This is the absolutely best chocolate cake in the world: It doesn't even need icing! I insist on this cake for my birthday every year!

Shelly, NJ

I love this recipe. I am always looking for a healthier way to treat myself and my kids. I used half whole wheat flour and used antioxidant rich tea instead of coffee....dy-no-mite.

Anonymous, Enderby, Ca

This cake was absolutely phenomenal! I substituted black walnut extract for the vanilla extract in the icing and put white chocolate shavings on top. Everyone I served this to loved it!

, Youngstown, OH

It's a big hit and very easy to make.

Anonymous, Seattle, WA

Best Chocolate Cake. Our family loves this cake. We made it for the first time about 17 years or so years ago. It has been a hit since the recipe came out.

Diane, WI

I love this cake. My family really loves this cake. Its easy to make, even for a beginner. One time i made it it was a little dry, but, that may be because I never make the icing. This time i think i will try the icing.

Me, Bham, AL

This cake is always a hit! If you dust the pan with cocoa rather than flour, it looks beautiful. Great with raspberry sauce and whipped cream.

Brooke Greene, Cloverdale, CA

This is one of the best chocolate cake recipes I've used. I made it as cupcakes and they were fabulous- very moist and fudgy. I used sour milk (didn't have buttermilk) and it was fine. I also used caramel flavored coffee, which gave it a little twist. Highly recommend it, and as a bonus it has less shortening than other recipes.

Baxter

We LOVE this Cake! Especially with caramel icing, YUUUUUMMMMMMMMMMMYYYYY!

Hannah, Riverhead, NY

I hesitate to try this recipe as the carb values are very misleading. NUTRITION INFORMATION: Per serving: 43 g carbohydrate; yet below the recipe it states '3 Carbohydrate Servings'. Would someone please clarify this? The recipe may be the 'best chocolate cake' ever but when one is watching their carbs this one won't be one I would try. This was rated as 'ok' only because submission of my comment wouldn't be accepted otherwise. Thanks.

J. FITZPATRICK, South Hadley, MA

Indeed this is a moist delicious cake. So easy to make.. Had it tonight for my husband's b-day party and everybody liked it. What I did not care for is the icing. For my taste it doesn't need anything. Perhaps,just a dusting of icing sugar. Thanks for the recipe, it's a keeper. I topped each slice with rasperry sauce and whipping cream.

Maria, Kitimat, BC