- 2 ounces bittersweet chocolate, chopped ( I used Baker's chocolate)
- 3/4 cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1 cup strong-brewed coffee
- 1 cup buttermilk
- 3 ounces bittersweet chocolate, chopped ( I used Baker's chocolate )
- 1/3 cup heavy cream
- 1/2 tablespoon corn syrup
- 1/2 tablespoon unsalted butter
- Chopped up bittersweet chocolate (Optional, to sprinkle on top)
1. Preheat the oven to 350°. Spray a 12-cup bundt pan with Baker's Joy or your own creation of cake release. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into your mixing bowl (I used my Kitchen Aid mixing bowl) and let cool slightly. Mix in the oil and sugar and beat until smooth, then add in the egg.
2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; beat until smooth. Add the remaining dry ingredients, coffee and buttermilk and beat until smooth.
3. Pour the batter into the prepared bundt pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
4. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
5. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
6. Pour or drizzle the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.