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

J. Fitzpatrick: Under the new way to count carbs this would be 3. For each 15 mg of carbs you count it as one. 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

JUDE, Clearwater, FL

It was simple yet interesting! I will try @ home and would like to know more on quick dessert menu and vegetarian stuffs? Thank you!

Rashmi, Bangalore, K

This cake was delicious! The coffee taste gives it a depth of flavor. I would let it sit in the pan at least 15 minutes before turning it out onto a rack, part of the cake stuck to the pan at 10 minutes. I will make it many more times, you would never know that it is a lowfat recipe.

Emily, New haven, CT

Unbelievable! I also did not make the icing, did not need it at all. Very moist and sweet. I was a bit hesitant at adding the coffee, but I found that it elevates it from being just a regular chocolate cake - it adds a depth of flavor.

LDB, PA

Yes I must have died and went to heaven if THIS cake is "healthy". It is SO sinfully good!

Dana, Cedar Rapids, IA

made this cake many times and it always turns out. Does it freeze well??

fran, Canada

I always read the reviews of a recipe before trying it and this sounds like a good one. My rule of thumb is to try a new recipe as directed then if it comes out to my liking I almost always change it up to make it even healthier. I can see that I probably will use at least part whole wheat pastry flour along with some added raw bran, use raw sugar and cut the sugar to a total of about 1 to 1 1/4 cups, use low-fat buttermilk and either use egg substitute, egg whites or perhaps 1 reg egg and 1 egg white. I can "almost always" alter a recipe to add fiber, reduce cholesterol/fat and try not to use refined sugar. Wish me luck! Can't wait to try it!

Diane O, Flanders, NJ

In response to: J. FITZPATRICK, South Hadley, MA The Carb serving 3 is for someone on a diabetic diet. Hope this helps you.

Ashley, olive branch, MS

I'm surprised a recipe with white flour and two cups of sugar are considered 'eating well'.

Tracey, Phoenix, Ar