Ingredients
For the cake: 1 cup (2 sticks) unsalted butter, plus more for the pan 2 1/4 cups all-purpose flour, spooned and leveled 1/4 cup unsweetened cocoa powder 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder 2 cups sugar 1 teaspoons pure vanilla extract 4 large eggs 8 ounces semisweet chocolate, melted 1 cup chocolate syrup 1 cup buttermilk For the glaze: 1/2 cup heavy cream 4 ounces semisweet chocolate, coarsely chopped
Directions
Make the cake: Heat oven to 325° F. Butter a 14-cup Bundt pan. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, and baking powder.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs, one at a time. Beat in the melted chocolate and chocolate syrup.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
Make the glaze: In a small saucepan, bring the cream just to a boil. Remove from heat, add the chopped chocolate, and let sit for 5 minutes. Whisk until smooth; let cool until slightly thickened, 10 to 15 minutes. Set the wire rack with the cooled cake over a rimmed baking sheet. Drizzle the cake with the glaze and let set before serving, 20 to 30 minutes.
source :http://www.realsimple.com
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