My Cake for the Bake-Off (Chocolate Bundt Cake with Milk Chocolate Ganache Icing)

Today, I am entering this cake in my very first bake off. This is a chocolate bundt cake with milk chocolate ganache icing. There are no words to describe how good this cake is. It literally melts in your mouth. The icing is so decadent, I almost feel like I am committing a sin by eating it. Making this cake was very time consuming, but totally worth it. I made this cake twice, the first was my practice cake, and it is a good thing I made two. I didn't grease my pan well enough the first time, so the cake crumbled everywhere when I removed it from the pan. Lesson learned! I am so proud of the way it turned out. The cake has to be turned in by 2pm today, and the winner will be announced at 630pm. I will let ya know if I win anything. Have a great Saturday!

For the Cake:
recipe adapted from http://www.joythebaker.com/

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 Ganache:

4 oz semi sweet baking chocolate

1 1/2 cups of milk chocolate chips

1 cup of heavy whipping cream

6 tablespoons of light corn syrup

1 1/2 teaspoons pure vanilla extract

1 teaspoon brewed coffee

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.

For the icing: Put the heavy cream and the corn syrup in a small saucepan and heat up on medium heat. Chop the baking chocolate and place in a bowl with chocolate chips. Add the vanilla to the cream mixture and stir to combine. Pour the mixture over the chocolate and then add the coffee. Whisk until mixture is completely smooth. Pour over the cake and let sit for about 30 minutes. Enjoy.