Ingredients
- 2 large eggs
- 1 egg yolk
- 1 1/3 cups buttermilk (at room temperature)
- 1 cup + 2 tablespoons vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 2 1/2 cups + 2 tablespoons all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups granulated sugar
- 1 teaspoon salt
- 2 1/2 teaspoon baking soda
- 1 1/3 cup very hot water
- 6 oz unsweetened chocolate (finely chopped)
- 1/2 cup unsalted butter
- 1/2 cup half-and-half
- 1/4 teaspoon salt (for glaze)
- 1 1/2 teaspoons vanilla extract (for glaze)
- 4 cups powdered sugar (measured then sifted)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 10-12 cup bundt pan.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, and 1 teaspoon salt.
- In another bowl, beat 2 large eggs and 1 egg yolk. Add buttermilk, oil, and 1 tablespoon vanilla; mix until combined.
- Stir wet mixture into dry ingredients until mostly smooth.
- Stir the 6 oz finely chopped unsweetened chocolate into the very hot water until melted and smooth. Let cool slightly.
- Add the hot chocolate mixture to the batter and mix until smooth.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for about 10–15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, melt 1/2 cup unsalted butter with 1/2 cup half-and-half and 1/4 teaspoon salt over low heat.
- Remove from heat and add 1 1/2 teaspoons vanilla extract.
- Gradually whisk in 4 cups sifted powdered sugar until smooth. If too thick, add more half-and-half, 1 teaspoon at a time.
- Pour glaze evenly over the cooled cake and let set before slicing.
Notes
Ensure to use room-temperature ingredients for the best results. Feel free to add nuts or chocolate chips to the batter for added texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian