Chocolate Bundt Cake

Instructions

1. Prepare the bundt pan
   Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup bundt pan with butter or baking spray, making sure to coat all crevices. Dust with cocoa powder and tap out excess.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
3. Combine wet ingredients
   In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, beating on medium speed until just combined.
4. Add hot liquid
   Carefully pour in the hot coffee or water and mix on low speed until incorporated. The batter will be very thin, but this is normal and will create a moist cake.
5. Bake the cake
   Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool in the pan for 15 minutes.
6. Remove from pan
   After cooling for 15 minutes, place a wire cooling rack over the top of the bundt pan and carefully invert the cake onto the rack. Allow to cool completely before glazing, about 1-2 hours.
7. Prepare the chocolate glaze
   In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips and corn syrup. Let stand for 2 minutes, then whisk until smooth and glossy.
8. Glaze the cake
   Place the cooled cake on a wire rack over a baking sheet to catch drips. Pour the warm glaze evenly over the top of the cake, allowing it to drip down the sides. Let the glaze set for at least 30 minutes before serving.