Double Chocolate Bundt Cake With Ganache Glaze

Ingredients

• 5 ounces bittersweet chocolate, chopped
• 3/4 cup canola oil
• 1 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cocoa powder
• 1 tablespoon baking soda
• 3/4 teaspoon salt
• 1 cup black coffee, cold
• 1 cup buttermilk
• 1/3 cup heavy cream
• 1/2 tablespoon corn syrup
• 1/2 tablespoon unsalted butter

Directions

1. 1

   Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.

2. 2

   In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.

3. 3

   Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.

4. 4

   In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.

5. 5

   Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).