1-3/4 cups all-purpose white flour
1 cup sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
1-1/4 cups low-fat buttermilk
1 cup packed light brown sugar
2 large eggs (lightly beaten)
1/4 cup canola oil
2 tsp. pure vanilla extract
1 cup hot strong black coffee
Non-stick cooking spray
Cocoa Coffee Frosting
1 stick (1/2 cup) light butter, softened
2-1/2-3 cups confectioner’s sugar
3/4 cup cocoa powder
1/2 tsp. pure vanilla extract
1 tsp. low fat buttermilk
1 tsp. cold strong coffee
Preheat oven to 350 degrees F. Lightly spray a 12 cup bundt pan with non-stick cooking spray. Dust the bundt pan with flour, invert and shake out the excess flour.
In a large mixing bowl, whisk together flour, 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 45 to 55 minutes, until an inserted toothpick comes out clean.
Allow to completely cool then gently loosen and remove from pan turning upside down on a large plate.
To prepare Cocoa Coffee Frosting in a medium (at least 4 cup/1 quart) mixing bowl beat softened butter add 2-1/2 cups of confectioner’s sugar, cocoa powder and mix completely on medium speed. While continuing to mix on medium speed add buttermilk and cold strong coffee and mix until it reaches a frosting consistency. If the frosting appears to be too thin in consistency then mix in some more of the left-over 1/2 cup confectioner’s sugar a little bit at a time to make a thicker frosting.
Using a spatula spread frosting over entire top, inside and outside of bundt cake.
Refrigerate in a covered cake container, until ready to serve!
Karen’s Note:Serve bundt cake slices alongside a hot cup of coffee, small espresso, cocoa or latte…an ice cold milk is a great choice too!