The Best Chocolate Bundt Cake

The world is such a harsh place sometimes. 
People disappoint. You do foolish things. Say too much or not enough. Expectations are underwhelmed. Hopes are crushed. You wear heels that hurt your feet. You have shitty hormones that make you feel like a fat blob. 
You feel lost. 





These are not nice things. 

You know what you do when these emotions hit?

Go to your room, and shut the door, and dance to "Friday I'm In Love" by The Cure. 





It is my favorite song of the moment. Because I am waiting for Friday. Who among us isn't waiting for Friday? 


I am not kidding. 
Do this right away. 
Dance the boredom away. 
Dance the hurt away.
Dance for glee.
Dance for the stupidity of everything. 
Dance for love. 
Dance for sheer joy. 
Dance till you can't breathe. 
Dance till you are happy. 


I mean it.


I totally mean it.





After all, there are so many nice things to think about: 


birthdays
favorite people at work
friends
real talk
fireflies
fresh eggs
singing
staying up late
waking up late
waking up early and actually being awake
skinny dipping
laughter
pictures
instagram
twinkle lights
clouds





and this chocolate bundt cake. It's incredible: dense and chocolatey and perfect with a cup of coffee. It's the best way to regain all the calories you burn while dancing. So make this cake and dance like crazy while it bakes. 
Dance till you're alight. 
Dance for glory. 
Dance for Friday. 


XOXO



The Best Chocolate Bundt Cake 
makes one 10-inch bundt cake

I got lazy and did not make the frosting. However. It looks divine. So please make it. xoxo

from The Big Sur Bakery Cookbook via JoytheBaker.com
For the Cake:
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
Place an oven rack in the center of the oven and preheat to 350 degrees F.
Grease and flour a 10-inch Bundt pan and set aside.
To make the cake batter:  Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.
In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.  Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
Add the flour and mix on medium speed for 2 minutes.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
Let the cake cool completely in the pan and then invert onto a cooling rack.
To make the icing:  Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water.  Be sure that the bottom of the bowl does not touch the boiling water.  Remove the bowl from the heat when all of the chocolate bits have melted.
Melt the butter in a separate pan or in the microwave.  Whisk the melted butter into the melted chocolate until thoroughly incorporated.  Sift in half of the powdered sugar.  Add the sour cream and whisk to combine.  Sift in the remaining powdered sugar and whisk until smooth.  The glaze should be thick and shiny.  Lastly, add the coffee and whisk to create a glossy glaze.
Pour the glaze over the Bundt cake, covering it completely.  Leave at room temperature until ready to serve.