Fudgy Chocolate Bundt Cake
Yield: 1 10-inch cake
For the pan:
  • 1 tbsp. dutch-processed cocoa powder
  • 1 tbsp. unsalted butter, melted
For the cake:
  • ½ cup piping hot coffee
  • 2 oz. dark chocolate, chopped*
  • 2 cups all-purpose flour
  • ¾ cup Dutch-processed cocoa powder
  • 2 cups confectioners’ sugar
  • 1 tsp. salt
  • 5 large eggs, at room temperature
  • 1 tbsp. vanilla extract
  • 1 cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2½ sticks unsalted butter, at room temperature
For the glaze:
  • ½ cup heavy cream
  • 2 tablespoons light corn syrup
  • 6 oz. dark chocolate, finely chopped*
  • ½ tsp. vanilla extract
  1. Preheat oven to 350F. Melt the butter and mix with the cocoa powder for the pan. Use a pastry brush to coat the inside of the bundt pan- set aside.
  2. In a small bowl pour the hot coffee over the dark chocolate and let sit for a minute before stirring until smooth.
  3. In another small bowl or liquid measuring cup, whisk together the eggs and vanilla.
  4. Stir together the flour, cocoa powder, powdered sugar and salt in a third bowl.
  5. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, white and brown sugars until smooth and fluffy. Stream in the egg mixture and mix until just combined. Add the chocolate mixture and continue to run the machine on medium until combined. (batter may be lumpy.)
  6. With the machine running on low, slowly add the dry ingredients and mix until the batter is smooth with no streaks of dry ingredients but don't over-mix.
  7. Pour the batter into the prepared pan and smooth the top with the back of a spoon.
  8. Bake for 45 minutes or until the edges of the cake pull away from the pan. Let cake cool in the pan for an hour and then invert onto a wire rack. To fully set the filling cool the cake 2 hours more, or you can speed this up in the freezer.
For the Glaze:
  1. In a small saucepan combine the chocolate, cream, and corn syrup. Cook over low heat, stirring constantly until smooth and melted.
  2. Allow glaze to cool and thicken for about 20 minutes (or speed it up in the freezer,) and then drizzle it over the cooled cake. Allow the glaze to set before serving the cake.
*You could also use dark chocolate chips.

Recipe adapted from Cooks Illustrated via Annies Eats
Recipe by The Baker Chick at https://www.thebakerchick.com/fudgy-chocolate-bundt-cake/