Double Chocolate Bundt Cake with Chocolate Glaze

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cocoa powder
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups semi sweet chocolate chips
• For the glaze:
• 3 tablespoons butter, melted
• 1/4 cup cocoa powder
• 2 tablespoons light corn syrup or honey

Directions

1. Heat the oven to 325ºF (160ºC), with the rack positioned in the middle. Coat a 10-inch (23cm) bundt pan very well with butter, making sure you get into all the curves.
2. Add the chopped chocolate and cocoa powder to a medium sized bowl. Warm the heavy cream and coffee until they are just shy of boiling, take the pan off the heat, and pour the hot mixture over the chocolate and cocoa. Wait 30 seconds, then mix until glossy and fully melted. Blend in the vanilla.
3. In another medium sized bowl, combine the flour, baking powder, baking soda, and salt with a whisk.
4. Using a stand mixer with the paddle attachment, or a large bowl and a little elbow grease, beat the butter on medium-high speed until it looks smooth and creamy. Pour in the sugar and beat until the mixture is pale and fluffy, about 3 minutes. Add the eggs one at a time, pausing between each addition to scrape the bowl so everything mixes evenly.
5. Take the bowl off the mixer and switch to a spatula. Fold in one-third of the flour mixture, then half of the melted chocolate mixture, followed by another third of the flour mixture. Add the remaining melted chocolate, then finish with the last of the flour. As you stir, sweep the spatula all the way to the bottom of the bowl, since the dry mixture likes to settle there.
6. Transfer the batter to the prepared bundt pan and even out the surface. Bake for about 50 minutes, until a toothpick poked into the center comes out nearly clean, with a few damp crumbs on it. Don’t let it go too far.
7. Set the cake on a wire rack to cool for 10 minutes. After that, invert it onto the rack and leave it until completely cool.
8. For the glaze, place the chopped chocolate in a medium-size bowl. In a small saucepan, warm the heavy cream until it is almost at a boil, then pour it over the chocolate. After 30 seconds, stir until the mixture is melted and smooth. Mix in the vanilla extract.
9. Place the wire rack with the cake on it over a sheet of parchment paper. Spoon or ladle the glaze over the cake. If the glaze seems too loose, pause until it cools and thickens a bit before continuing.
10. Any glaze that drips onto the parchment can be collected and spooned over ice cream, according to Cenk. You can also stir it back into the remaining glaze if it stays free of cake crumbs.