Ingredients
- 1/2 cup coffee(any temperature is fine)
- oz semi-sweet chocolate, coarsely chopped
- 3/4 cup buttermilk
- large eggs
- teaspoon svanilla extra ct
- 2/3 cup sall-purpose flour, spooned into measuring cup and leveled-off
- 1/3 cup natural cocoa powder, such as Hershey's
- cup sgranulated sugar
- teaspoon salt
- teaspoon baking powder
- 1/2 teaspoon baking soda
- cup (2 sticks) unsalted butter, softened
- tablespoon sunsalted butter
- 2/3 cup granulated sugar
- tablespoon swater
- 1/2 teaspoon svanilla extra ct
- tablespoon sunsalted butter
- 1/2 oz unsweetened chocolate, coarsely chopped
- 3/4 cup confectioners' sugar
- to 3 tablespoon shot water
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Spray a 12 cup Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- In a small microwave safe bowl, combine the coffee and chocolate. Heat in the microwave on high power in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until the mixture is smooth. Set aside.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture may start to look curdled as it sits; that's okay.)
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, cocoa powder, sugar, salt, baking powder, and baking soda.
- Beat on low speed for 30 seconds to combine.
- Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute.
- With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for 3 minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula.
- The batter should look creamy.
- Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
- Add the chocolate/coffee mixture and mix on low speed until smooth.
- Transfer the batter to the prepared Bundt pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until a cake tester comes out clean or with just a few crumbs.
- While the cake bakes, make the soaking syrup: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
- Set the cake pan on a cooling rack.
- Using a skewer or toothpick, poke about 40 holes in the bottom of the still hot cake, going about three quarters of the way down.
- It may deflate a bit during this process; that's normal.
- Spoon or brush half of the syrup evenly over the bottom of the cake.
- If the syrup starts to pool on the surface, poke more holes to help it absorb.
- Leave the cake on the rack to cool for 30 minutes.
- Invert the cake onto a serving platter. Brush the remaining syrup evenly over the top and sides of the cake, letting it soak in as you go. Let the cake cool completely, at least a few hours.
- Make the chocolate glaze: Add the butter to a small saucepan and melt over low heat.
- Remove the pan from the heat.
- Add the chocolate and whisk until melted.
- Add the confectioners' sugar and 2 tablespoons of the hot water and whisk until completely smooth.
- The glaze should be the consistency of warm honey so that it coats the top of the cake evenly and then cascades slowly down the sides.
- If the glaze is too thick, whisk in the remaining tablespoon of water, little by little, until you get the right consistency.
- If the glaze is too thin, whisk in a bit more confectioners' sugar.
- Using a small spoon, drizzle the glaze over the top of the cake, letting it drip down the sides.
- Allow the glaze to set before serving, at least 30 minutes.
- Slice the cake with a serrated knife.
- The cake will keep well in a covered container at room temperature for up to four days.
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