Chocolate Bundt Cake

Ingredients

• 2 cups all-purpose flour
• 2/3 cup unsweetened baking cocoa powder (Do not use Dutch process)
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons instant coffee
• 1 3/4 cup granulated sugar
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup heavy cream
• 2 cups semisweet chocolate chips

Instructions

1. 1

   Preheat the oven to 350 degrees. Grease a 10-inch bundt pan well with butter, shortening, or baking spray. Dust it lightly with a bit of flour mixed with a bit of baking cocoa.

2. 2

   Sift the flour, cocoa powder, baking soda, salt, and instant coffee together in a medium bowl.

3. 3

   In a large bowl, mix the granulated sugar, milk, vegetable oil, eggs, and vanilla extract with a spoon. Stir in the melted butter.

4. 4

   Stir the flour mixture into the milk mixture. Pour the batter into the prepared pan.

5. 5

   Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15-20 minutes before inverting it onto a serving plate.

6. 6

   Warm the heavy cream in a microwave-safe bowl for 2 minutes. Add the semisweet chocolate and let the warm cream melt it for several minutes. Whisk the mixture in one direction until creamy and smooth.

7. 7

   Using a large spoon, drizzle the ganache over the fully cooled cake. Serve with any extra chocolate ganache.