Chocolate Bundt Cake
The entire reason why i developed this recipe is because i wanted an excuse to use my new bundt pan. Nordic ware came out with a 75th anniversary edition bundt cake pan and its GORGEOUS so i clearly impulse bought it and will now be making an infinite amount of bundt cakes. I made a recipe from a cookbook i have and i wasn't impressed by it. It was "eh". I knew i could make it better than it was so that inspired this recipe.
For the cake:
1 1/2 sticks unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup vegetable oil
4 eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons instant espresso powder
1 cup buttermilk
2 1/4 cups all-purpose flour
3/4 cup dutch-process cocoa powder (high quality)
1 teaspoon baking soda
1 teaspoon kosher salt
For the glaze:
3 oz semi or bittersweet chocolate, chopped
3 oz heavy cream
Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
Mix espresso powder with 1 tablespoon of hot water and stir until combined. Set aside.
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add oil and beat for an additional minute until combined. Add eggs, 1 at a time, beating well after each addition; add vanilla and espresso mixture. Reduce speed to low; add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour; beat until just combined.
Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Mix until smooth. Let stand, stirring occasionally, until slightly thickened (if used too soon the glaze will be too thin and run off the cake completely.) Pour glaze over cake.