Chocolate Bundt Cake (In a loaf form)

       Oh. My. Lord.
       I. Love. Chocolate.
       This. Is. Annoying. I'm. Sorry.
       But, seriously, you need to try this cake. Yes, I realize that it's a bundt cake recipe and that I made it in a loaf form. Well, you see, I didn't want an entire chocolate bundt cake sitting around my house just beckoning me to eat it. I devoured this loaf. I can't even imagine what would've happened if I had a full bundt.
       It's just so good! It's extremely chocolatey, but not overly sweet, and the chocolate glaze just gives it a nice little finish. Notice how the pictures aren't very good...that's because I dove into it before i could get a chance to take some good ones. :D oops
       Oh, and by the way, I'm sorry for being absent for so long. This time I had a legitimate excuse--I was on vacation. :)

       I put mine in the fridge overnight (after having a large slice warm, of course) and, oh my goodness! I think it's even better cold! Somehow, it gets even MORE rich and chocolatey and delicious. Oh wowoowowowow. I want this again.
       By the way, the glaze that the recipe calls for called for more coffee, and I didn't have enough on hand, so I just made a random chocolate glaze. It turned out pretty good, but I'm sure the original glaze would've been fantastic!
       Oh, and for this of you who are wondering, you totally can't taste the coffee in the cake. I'm always hesitant  about baking with coffee or espresso powder, because I absolutely despise all things coffee. But, the coffee just serves to enchanse the flavor of the cocoa and really make it shine. Yummmmmmmmm

Chocolate Bundt Cake (with chocolate glaze)

Recipe from Joy The Baker

Ingredients

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 tablespoons cocoa powder

4 tablespoons butter, melted

2 cups powdered sugar

5-8 tablespoons hot water

Directions
For the cake:

1. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Set aside.
2. 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.  

3. In the bowl of a stand mixer fit with a whisk attachment, (I just used a wisk, as I don't have a stand mixer) mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. 
4. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.  

5. Add the flour and mix on medium speed for 2 minutes. 
6. Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.
7. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean. 
8. Pour the glaze over the cake, covering it completely.

8. Let the cake cool completely in the pan and then invert onto a cooling rack.  

For the glaze: 
1. Combine the powdered sugar and cocoa powder in a large bowl.
2. Add the melted butter and 5 tablespoons water.
3. Wisk until combined. Add more water depending on how liquidy/glazy you want it.

*Don't have buttermilk? No worries. To a measuring cup, add one tablespoon of white vinegar OR one tablespoon of fresh lemon juice. Then, add enough milk to bring it up to the "1 cup" dash. Let set for 3-5 minutes. Wala! Buttermilk!