Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 0.75 cup (75g) unsweetened Dutch-process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) full-fat buttermilk
  • 0.5 cup (120ml) vegetable oil or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) hot brewed coffee
  • 1 cup (170g) semi-sweet chocolate chips
  • 0.5 cup (120ml) heavy cream
  • 1 tbsp light corn syrup

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter and dust with cocoa powder, tapping out the excess to prevent sticking.
  2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl to remove any lumps.
  3. In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until the mixture is smooth and well combined.
  4. Gradually fold the wet ingredients into the dry ingredients using a spatula or whisk until just combined.
  5. Carefully pour the hot coffee into the batter. Whisk gently until the batter is thin, smooth, and the cocoa is fully 'bloomed'.
  6. Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the cake in the pan for exactly 10–15 minutes, then invert onto a wire rack to cool completely.
  8. To make the ganache, heat the heavy cream until simmering. Pour over the chocolate chips and corn syrup. Let sit for 5 minutes, then stir until glossy.
  9. Drizzle the warm ganache over the cooled cake, allowing it to drip down the sides before serving.