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Chocolate Buttermilk Bundt Cake

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Ingredients
  

Cake

  • 2 teaspoons unsweetened baking cocoa
  • 1 cup water
  • ¾ cup butter cut into pieces
  • ¾ cup canola oil
  • 4 oz bittersweet chocolate chips
  • 1 ½ cups sugar
  • 3 cups all-purpose flour
  • ¾ cup hot chocolate mix a high quality one
  • 2 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup buttermilk
  • 1 tablespoon vanilla

Ganache

  • ⅓ cup heavy cream
  • 2 tablespoons butter
  • 4 oz bittersweet chocolate chips

Instructions
 

Cake

  • Heat oven to 350°F. Lightly grease 10 inch fluted bundt pan with Pam w/flour and sprinkle with unsweetened cocoa.
  • In a pot combine water, butter, oil and bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth.
  • Remove from heat. Transfer to a mixer and stir in sugar until blended. Cool 10 minutes.
  • In a bowl, combine flour, cocoa powder, hot chocolate mix, baking soda and salt.
  • Add eggs to the cooled chocolate, one at a time. Beat well with whisk.
  • Add flour mixture alternately with buttermilk, stirring just until blended.
  • Add vanilla.
  • Pour batter into pan.
  • Bake *45 to 50 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Ganache

  • Microwave all ingredients until melted and smooth, stirring.
  • Let sit 10 minutes to thicken.
  • Drizzle on cake and chill until set.
  • adapted from Betty Crocker