For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup (for shine, optional)
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake
Step 1: Preheat and Prep the Pan Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, ensuring all nooks and crannies are well-coated to prevent sticking.
Step 2: Mix Dry Ingredients In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk to combine thoroughly.
Step 3: Combine Wet Ingredients In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Create the Batter Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly add the boiling water, mixing on low speed until the batter is smooth and well-blended. The batter will be thin, but this ensures a moist cake.
Step 5: Bake the Cake Pour the batter into the prepared Bundt pan. Tap the pan gently on the counter to remove any air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
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