Skip to content 
Preheat oven to 350°F (177°C) and move oven rack to low position.
Grease a Bundt pan with a cake goop or other favorite pan release method.
In a bowl, mix together 10 1/2 cups flour, 4 1/2 cups cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
In a separate bowl, combine 8 ounces milk, 4 ounces vegetable oil, 8 ounces cooled coffee, and 1 tablespoon vanilla extract.
In a stand mixer fitted with the paddle attachment, cream 8 ounces butter, 7 ounces brown sugar, and 7 ounces granulated sugar until light and fluffy. Scrape bowl occasionally.
Add 3 large eggs, one at a time, mixing well after each addition.
On low speed, add 1⁄3 of the dry ingredients, then 1⁄3 of the wet ingredients. Repeat two more times until everything is incorporated.
Gently fold in mini chocolate chips, if using.
Pour batter into prepared baking pan and bake for 45-55 minutes, or until a skewer inserted into the cake comes out clean with a few moist crumbs.
- Cool the cake:
Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a wire rack.
Cool the cake completely before glazing.
- Make the chocolate ganache:
Heat 6 ounces heavy cream in a small saucepan over medium heat until it begins to bubble (do not boil).
Place 10 ounces chopped semisweet chocolate in a large heat-safe bowl.
Pour the hot cream over the chocolate and let sit for 5 minutes.
Whisk until smooth.
Warm 2 ounces corn syrup in the microwave for 10 seconds, then stir into the ganache along with 2 teaspoons dark rum or vanilla extract.
Allow the glaze to cool to 85°F (29°C), then pour over the cooled Bundt cake.
Enjoy