Ingredients
For the Cake:
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water or hot coffee (for extra richness)
For the Chocolate Glaze:
8 oz semi-sweet chocolate, chopped (or chocolate chips)
1 cup heavy cream
2 tbsp butter (optional, for extra shine)
Instructions
Making the Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent the cake from sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and fully incorporated.
Add Hot Liquid: Slowly pour in the boiling water (or coffee) and stir until the batter is well combined. The batter will be thin—that’s okay!
Bake: Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely.
Making the Chocolate Glaze:
Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Melt Chocolate: Pour the hot cream over the chopped chocolate (or chocolate chips) and let it sit for 2-3 minutes. Stir until the mixture is smooth and glossy. Add butter if desired for extra shine.
Enjoy.