Prep: Heat oven to 350°F (175°C). For a Bundt, grease every ridge and dust with cocoa. For layers, line two 8-inch pans with parchment and grease.
Whisk dry: In a large bowl whisk flour, cocoa, sugar, baking soda, and salt until evenly combined and lump-free.
Add wets: Whisk in eggs, milk, oil, vanilla, and melted butter until smooth. Stir in vinegar. The batter will be thick.
Bloom cocoa: Slowly pour in the hot coffee (or water), whisking until glossy and pourable. Do not overmix.
Bake: Transfer to the prepared pan(s). Bundt: bake 40–50 minutes. Layers: bake 28–32 minutes. A skewer should come out with a few moist crumbs.
Cool: Let Bundt cool 12–15 minutes, then invert onto a rack. Cool completely before glazing.
Ganache: Heat cream to steaming (not boiling). Pour over chocolate, add butter and a pinch of salt, rest 2 minutes, then stir until smooth. Let thicken 5–10 minutes, then spoon over the cooled cake so it drips down the sides.
Tips & Troubleshooting
Hot liquid “blooms” the cocoa for a deeper chocolate flavor and a tender crumb.
If using buttermilk, the tang pairs perfectly with the soda; keep the vinegar for maximum lift.
Overbaking dries chocolate cakes—remove when a tester shows moist crumbs.
For a darker flavor, replace 2–3 tablespoons of flour with additional cocoa.
Storage
Cover and keep at room temperature up to 3 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze ungarnished slices, well wrapped, up to 2 months; thaw overnight.
Serve thick slices with extra ganache or a scoop of vanilla ice cream for a bakery-style finish.
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