- Preheat the oven to 350°F. Grease a full size (12-cup) Bundt or tube pan.
- To make the cake: Whisk together the oil, eggs, and water.
- Toss the chocolate chips with the dry mix, and then add to the liquid ingredients and stir until smooth.
- Pour the batter into the prepared pan.
- Bake the cake for 45 to 50 minutes (for a tube pan), or 60 to 70 minutes (for a Bundt pan), until a cake tester or toothpick inserted into the center comes out with perhaps crumbs clinging to it, but no wet batter.
- Remove the cake from the oven, and after 10 minutes turn it out onto a rack.
- To make the glaze: Melt the butter in a medium-sized saucepan set over low heat.
- Stir in the corn syrup, cocoa, water, vanilla, espresso powder, and salt. Heat and stir until the salt dissolves.
- Mix in enough confectioners' sugar to make a glaze with the consistency of thick molasses; you may not need the entire 2 cups.
- Transfer the cake to a serving plate; if it's still a bit warm, that's OK.
- Spoon the glaze over the cake, covering it as thoroughly as possible. Reheat the glaze briefly if it becomes too thick to pour.
Tips from our Bakers
- And, if you've removed your cake from the oven and it's stuck in the pan despite your best efforts, check out this post: Stuck Bundt: when a bundt cake doesn’t budge.
- Don't have the mix called for in this recipe? Prepare your favorite GF chocolate cake batter as directed, adding chocolate chips. Drizzle with glaze. Try our favorite GF chocolate cake recipe: Gluten-Free Chocolate Cake.
- Do you ever have trouble with your Bundt cakes crumbling when you try to turn them out of the pan? Check out our blog post, How to prevent Bundt cakes from sticking.