Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (75g) Dutch-process cocoa powder
  • 2 cups (400g) Granulated sugar
  • 1 ½ tsp (7g) Baking powder
  • 1 ½ tsp (7g) Baking soda
  • 1 tsp (6g) Salt
  • 2 Large eggs
  • 1 cup (240ml) Whole buttermilk
  • ½ cup (120ml) Vegetable oil
  • 2 tsp (10ml) Vanilla extract
  • 1 cup (240ml) Boiling water
  • 8 oz (225g) Semi-sweet chocolate chips
  • ½ cup (120ml) Heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C). Thoroughly grease the Bundt pan with softened butter or baking spray, then dust with a tablespoon of cocoa powder, tapping out the excess.
  2. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
  4. Stir in the boiling water or hot brewed coffee by hand until combined.
  5. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
  6. Allow the cake to cool in the pan for exactly 10 minutes before gently inverting it onto a wire rack to cool completely.
  7. Prepare the ganache by melting the semi-sweet chocolate chips with heavy cream and pouring the glossy glaze over the cooled cake.