Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or cooking spray, making sure to get into all the crevices. Dust with cocoa powder to prevent sticking.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps.
- In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until smooth and emulsified.
- Pour the wet ingredients into the dry ingredients and mix on medium speed for 2-3 minutes until the batter is smooth and well combined.
- Carefully pour in the boiling water and mix on low speed until incorporated. The batter will be thin - this is normal and contributes to the cake's moist texture.
- Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack.
- Heat the heavy cream until steaming but not boiling. Pour over chocolate chips and butter in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth. Stir in vanilla extract.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. Let set for 30 minutes before slicing.
Notes
Bring all ingredients to room temperature before mixing. Don't overmix - mix just until ingredients are combined. Use cocoa powder instead of flour for dusting the pan to prevent white spots. Allow cake to cool completely before glazing.