Chocolate Bundt Cake

Decadent and rich, this chocolate cake is perfect for any celebration or as a treat when you’re craving something indulgent. The chocolate ganache glaze adds a luscious finishing touch.

Ingredients:

For the cake:

• 10 oz (280 g) all-purpose flour
• 4 oz (115 g) cocoa powder (natural or gelatinized)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 8 oz (225 g) unsalted butter, room temperature
• 7 oz (200 g) brown sugar
• 7 oz (200 g) granulated sugar
• 3 large eggs, room temperature
• 8 oz (225 ml) buttermilk, room temperature
• 8 oz (225 ml) strong coffee, chilled
• 4 oz (115 g) vegetable oil
• 1 tbsp vanilla extract
• 6 oz (170 g) mini chocolate chips (optional)
• For the chocolate ganache glaze:
• 10 oz (280 g) semi-sweet chocolate, chopped
• 6 oz (170 ml) heavy whipping cream
• 2 oz (60g) corn syrup
• 2 tsp dark rum or vanilla extract
• For the Chocolate Goop Cake (pan version):
• 7 oz (200g) vegetable shortening or margarine
• 7.5 oz (210ml) vegetable oil (or other oil you like)
• 2 oz (60g) all-purpose flour
• 3 oz (85g) cocoa powder

Directions:

1. Make the Chocolate Goop Cake:

In a large bowl, combine 7 oz vegetable shortening, 7.5 oz vegetable oil, 2 oz flour, 3 oz cocoa powder. Mix until smooth.

Brush the goop onto your pan, making sure to cover all edges and the center. Store the goop in an airtight container at room temperature for a few months or in the refrigerator for up to 6 months.

2. Prepare the cake: