Ingredients
CAKE INGREDIENTS
2 cups sugar
1 3/4 cups all-purpose flour *
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 eggs
1 cup milk
1/2 cup light flavored olive oil
2 teaspoons vanilla extract
1 cup boiling water
FROSTING INGREDIENTS
1 cup heavy cream
1 cup semi-sweet or dark chocolate chips 6 ounces worth
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder
Instructions
Preheat oven to 350 degrees. Grease a bundt pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease (2) 9″ round pans or prepare (24) cupcake liners.)
Stir together the sugar, flour, baking soda, cocoa powder, baking powder, and salt in a mixing bowl. Add the eggs, milk, oil, and vanilla and beat with a mixer on medium speed for 2 minutes.
Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9″ rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
To Make The Frosting: Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. (About 2 minutes at high heat was all it took in the microwave.) Remove from the heat and add the chocolate to the hot cream. Let this sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
Add the sugar and cocoa powder and whisk or stir until completely smooth. Pour the frosting over the cooled cake. Serve immediately or place the cake in the refrigerator to chill until the frosting is set. Enjoy!
Notes
For a gluten free variation of this recipe, just swap the following ingredients for the all-purpose flour listed above: 1 1/4 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch, and 1 teaspoon xanthan gum
