Kahlua Bundt Cake

1. Preheat oven to 350º F.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the kahlua along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
7. Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

Chocolate Glaze

1. While the cake continues to cool, place the chocolate in a medium heatproof bowl.
2. Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil.
3. Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth.
4. Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.
5. Enjoy!