DOUBLE CHOCOLATE BUNDT CAKE

Chocolate Bundt Cake: Intensely chocolatey and incredibly moist, this is truly the perfect chocolate bundt cake—and undoubtedly, a chocolate lover’s dream. The cake’s rich chocolate flavor is enhanced with the addition of coffee in the batter and coffee liqueur in the glaze. Be sure to coat the inside of your bundt pan with either shortening plus a thin layer of flour or baking spray (which is a nonstick cooking spray that contains flour) in order to ensure that your cake comes out clean and easy.

Ingredients

• 2 1/3 cups (about 10 oz.) all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup whole buttermilk
• 1 cup warm brewed coffee
• 1/2 cup canola oil
• 2 1/2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups semisweet chocolate chips
• 1 cup heavy cream
• 1 tablespoon coffee liqueur (such as Kahlúa)

How to Make It

1. Preheat oven to 350°F. Liberally coat Bundt cake pan with baking spray (cooking spray with flour). Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Combine buttermilk, coffee, oil, vanilla, and eggs in the bowl of an electric stand mixer, and beat on medium speed until well blended. With the mixer on low speed, gradually add dry ingredients, and beat until well blended, about 2 minutes.
3. Pour cake batter into prepared Bundt pan, and bake in the preheated oven until a pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 10 minutes before inverting onto a cake plate. Let cool completely, about 1 hour.

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