1 1/2 cups buttermilk
1 1/4 cups unsweetened applesauce
1/2 cup strong coffee or espresso
2/3 cup vegetable oil
2 tsp. vanilla extract
2 cups flour
1 1/3 cups sugar
1 cup plus 2 Tbsp. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
2 Tbsp. powdered sugar
Preheat oven to 350 degrees F.
Lightly spray a bundt pan with cooking spray. Dust with cocoa powder, shaking out excess.
Mix the buttermilk, applesauce, coffee, oil and vanilla extract, beating with a handheld mixer until frothy.
Mix the dry ingredients (except 2 Tbsp. of cocoa and 2 Tbsp. of powdered sugar) in a separate bowl with a whisk. Slowly add the dry to the wet ingredients while mixing with handheld mixer. Continue mixing until batter is smooth.
Pour the batter into the prepared cake pan and bake 30-35 minutes on center rack until a toothpick inserted into the cake comes out clean.
Remove from oven and cool on a wire rack completely. When cake has cooled, place a serving plate on top of the cake and invert. Gently remove the pan.
Mix together the remaining powdered sugar and cocoa. Using a mesh sifter, sprinkle the mixture over cake and serve.
Yield: 12 slices
Per serving: 329 calories, 14.1g total fat, 5.2g protein, 50.8g carbohydrate, 3.6g dietary fiber, 239.4mg sodium, 28.7g sugar