Ingredients

• 3/4 cup plus 2 whole-wheat pastry flour, (see Ingredient Note)
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk, (see Tip)
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 2 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1/2 cup hot strong black coffee
• Confectioners’ sugar, for dusting

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Cooking Directions

Step 1

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Step 2

Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Step 3

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.