Ingredients

Cake:
2 cups plus 2 tbsp Cake flour
1 tsp baking soda
1 tsp baking powder
2 tbsp Cocoa
1 1/2 cups water
2 tbsp freeze dried coffee
6 oz Unsweetened Chocolate, chopped fine
2 cups granulated sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs

Chocolate Glaze:
2 oz unsweetened chocolate
3 tbsp butter
1 1/2 cups powdered sugar, sifted
2 to 3 tbsp water
1 tsp vanilla extract
1 tbsp instant espresso or coffee

Method

1. Preheat oven to 325.
2. Combine flour, baking soda, baking powder and cocoa in small bowl.
3. Boil water and add coffee and chopped chocolate. Stir (or whisk) until smooth.
4. Cream butter, sugar and vanilla until just lightened in color. Add eggs, one at a time and mix on high speed 5 minutes.
5. Alternate adding flour and chocolate mixture to butter mixture until all are just combined (as with any cake, don’t over mix).
6. Pour mixture into a well greased bundt pan (I use baker’s joy, it’s the best, especially for intricate bundt pans).
7. Bake at 325 for 50 to 60 minutes or until a skewer inserted near the center comes out clean (usually takes close to the whole 60 minutes).
8. Cool in pan 30 minutes. Do not cut this short or your cake will split.
9. Cool on wire rack completely.

For Glaze:
Melt butter and 2 oz chocolate in a small sauce pan (on low heat) or microwave safe bowl, stirring until smooth. Mix in powdered sugar, vanilla, coffee granules, and water until you reach the desired consistency.