Ingredients:
- 315g (2 ½ cups) All-Purpose Flour
- 400g (2 cups) Granulated Sugar
- 75g (¾ cup) Dutch-Processed Cocoa Powder
- 7g (1 ½ tsp) Baking Soda
- 5g (1 tsp) Kosher Salt
- 120g (½ cup) Full-Fat Sour Cream (Room Temp)
- 120ml (½ cup) Buttermilk (Room Temp)
- 120ml (½ cup) Vegetable Oil
- 115g (½ cup) Unsalted Butter (Melted)
- 3 units Large Eggs (Room Temp)
- 10ml (2 tsp) Pure Vanilla Extract
- 240ml (1 cup) Boiling Water or Hot Coffee
- 170g (1 cup) Semi-Sweet Chocolate (Finely Chopped)
- 120ml (½ cup) Heavy Cream
- 15ml (1 tbsp) Light Corn Syrup
Instructions:
- Preheat your oven to 350°F (175°C). Generously grease your 10-12 cup Bundt pan using a baking spray with flour. In a medium bowl, whisk the cocoa powder into the boiling water or hot coffee until smooth; set aside to cool slightly to bloom the cocoa.
- Sift the flour, sugar, baking soda, and salt into a large bowl to ensure even distribution and aeration.
- In a separate bowl, whisk together the melted butter, vegetable oil, sour cream, buttermilk, eggs, and vanilla. Slowly pour the warm cocoa mixture into this bowl, whisking constantly to prevent the eggs from cooking.
- Gradually fold the wet ingredients into the dry ingredients using a spatula until just combined. Avoid overmixing to maintain a tender crumb. Pour the batter into the prepared Bundt pan.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack.
- Prepare the glaze by heating heavy cream until simmering, then pouring over the chopped chocolate and corn syrup. Let sit for 5 minutes, whisk until smooth, and pour over the cooled cake.