.75tablespoonChambord liqueuror liqueur of your choice
Instructions
For the Cake
Preheat oven to 350 degrees. Generously spray a 6-cup bundt pan with baking spray and set aside.
Whisk the flour,sugar, salt, baking soda, and cocoa powder together in a large bowl.
Add the coffee, eggs, yogurt, oil, and vanilla extract and beat just until thoroughly combined.
Pour the batter into the prepared bundt pan and tap on the counter to remove the air bubbles.
Bake until toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Allow cake to cool for ten minutes in the pan before flipping out onto a wire cooling rack. Allow cake to cool completely.
For the Ganache
Place the chocolate chips and heavy cream/coconut cream in a small microwave safe bowl. Heat on HIGH for 30 seconds, remove and stir until smooth. Heat in additional 15 second increments if needed, but do not overheat the chocolate!
Add the Chambord, or other liqueur, and stir until thoroughly combined. Drizzle the ganache over the top of the cooled cake letting it drip down the sides of the cake. Allow the glaze to set, slice and serv.
Notes
I love Chambord {raspberry liqueur} and think it goes perfectly with chocolate, Kahlua or Baileys would be delicious as well.
If you do not want to add alcohol, substitute a 1/2 teaspoon of vanilla extract and 2 tablespoons of butter.
I filled the center of the cake with 6 ounces of fresh raspberries, but any fresh berries will work.
To make a full-sized bundt cake, double the ingredients and bake for about 60 minutes.