Chocolate Bundt Cake

A rich, moist, not too sweet cake with plenty of chocolate flavor and a little tang from the buttermilk. Drizzle with a simple glaze, or a dusting of powdered sugar for an easy, make-ahead cake sure to please your favorite chocolate lover!

For the cake release:
2 tablespoons unsalted butter melted
2 tablespoons unsweetened natural cocoa powder
For the cake:
⅔ cup unsweetened natural cocoa powder
4 ounces bittersweet chocolate chopped
¼ teaspoon instant espresso powder
⅔ cup boiling water
¾ cup well shaken buttermilk
1 ½ cups all-purpose flour
½ teaspoon salt
¾ teaspoon baking soda
10 tablespoons unsalted butter room temperature
1 ½ cups light brown sugar packed
2 teaspoons vanilla extract
4 large eggs room temperature
For the chocolate glaze:
1 cup semi-sweet chocolate chips
⅔ cup heavy cream
pinch of salt

For the cake release:
Combine the melted butter and cocoa powder in a small bowl and stir until smooth. Using a pastry brush, paint the interior of a 10-cup Bundt pan with the mixture making sure to get it in the deep crevasses. If the butter hardens, microwave 5 or 10 seconds to melt and continue to brush on the pan. Set aside.

To make the cake:

Set the oven rack to the lower-middle position and preheat to 350°F.
Combine 2/3 cup of cocoa, the chopped chocolate, and espresso powder in a heat proof bowl. Pour the boiling water over the chocolate and whisk until smooth. Set aside to cool. Once cool, stir in the buttermilk (before adding to the remaining batter.)
In a small mixing bowl, whisk together the flour, salt and baking soda. Set aside.
If using a stand mixer, fit with the paddle attachment. Beat the butter, sugar and vanilla on medium-high speed until pale and fluffy. Reduce the speed to medium and add the eggs one at a time beating for 30 seconds after each addition. Scrape down the sides of the bowl with a spatula after two eggs have been added, taking care to reach down to the bottom of the bowl as well.
Reduce the speed to medium-low and add 1/3 of the flour and half the chocolate-buttermilk mixture. Blend just until incorporated. Scrape the bowl well and add 1/2 of the remaining flour and all the remaining chocolate-buttermilk mixture. Blend again just until incorporated. Add the last of the flour and beat on medium-low until the batter is well blended, about 30 seconds.
Pour the batter into the prepared pan and smooth the top evenly. Bake for 43-45 minutes or until a wooden skewer comes out with a few crumbs but no wet cake. Do not over bake the cake as it may end up dry and crumbly.
Remove from the oven and cool on a rack for 15-20 minutes. Turn the cake out onto a parchment lined wire rack to cool completely.

To prepare the glaze:

Add the chocolate chips to a medium bowl. In a small saucepan, heat the cream and salt to a simmer. Pour the hot cream over the chocolate chips and set aside for 60 seconds. Stir until the chocolate is completely melted. Cool for a few minutes then drizzle over the cake as desired. Garnish with fresh raspberries. If desired, sprinkle the cake with powdered sugar in place of the chocolate glaze.
Store the cake in an airtight container at room temperature or in the refrigerator for longer storage.