Ingredients:

  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup full-fat buttermilk
  • 0.5 cup unsalted butter, melted
  • 0.25 cup vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 1 tsp light corn syrup

Instructions:

  1. Preheat your oven to 350°F (180°C) and prep your 10-12 cup bundt pan. Use a pastry brush to ensure every nook is coated in melted butter and a light dusting of cocoa powder.
  2. Sift the 2.5 cups flour, 2 cups sugar, 0.75 cup cocoa, baking powder, baking soda, and salt into a large bowl.
  3. Whisk the eggs, buttermilk, melted butter, oil, and vanilla in a separate jug until smooth.
  4. Pour the wet ingredients into the dry and whisk gently until just combined.
  5. Slowly pour in the 1 cup hot coffee. Whisk until the batter is thin, glossy, and smooth.
  6. Pour the batter into the prepared pan, filling it no more than three quarters full.
  7. Bake for 55 to 65 minutes. Use a long skewer; it should come out clean or with a few moist crumbs.
  8. Cool in the pan for exactly 15 minutes before attempting the flip.
  9. Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips and corn syrup. Let sit for 5 minutes, then whisk until silky and reflective.
  10. Drizzle the warm ganache over the cooled cake, letting it pool naturally in the center and drip down the sides.