Ingredients

Directions

1. Preheat oven to 350 F. Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.
2. Make the Cake: Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature, about 30 minutes.
3. When the the coffee mixture is nearly cool, combine sugar, salt, baking soda, eggs and egg yolk in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined, 1 minute.
4. Add buttermilk, oil, and vanilla extract and mix on low for 1 minute. Add flour and mix on medium for 2 minutes. Add cooled coffee mixture and mix on medium for 3 minutes. (Note: The batter will be very runny and should pour easily.)
5. Pour into bundt pan and bake until a knife inserted in the middle comes out clean, 60 minutes.
6. Let the cake cool completely before flipping it out onto a cake stand. At this point you can keep the cake at room temperature or refrigerate it (covered with plastic wrap) for 1 day.
7. See recipe for chocolate glaze.

Source: https://inquiringchef.com/the-best-chocolate-bundt-cake/