• Make-Ahead
• Staff Favorite

Ingredients

1. Vegetable oil spray
2. 5 ounces bittersweet chocolate, chopped
3. 3/4 cup canola oil
4. 1 cup sugar
5. 1 large egg
6. 2 cups all-purpose flour
7. 1/2 cup Dutch-process cocoa powder
8. 1 tablespoon baking soda
9. 3/4 teaspoon salt
10. 1 cup strong-brewed coffee
11. 1 cup buttermilk
12. 1/3 cup heavy cream
13. 1/2 tablespoon corn syrup
14. 1/2 tablespoon unsalted butter

Directions

1. Preheat the oven to 350°. Spray a 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 the oil and sugar until smooth, then whisk in the egg.
2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
3. Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
4. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
5. Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.

Make Ahead

The glazed cake can be stored in an airtight container for 3 days.