Chocolate Bundt Cake

10 oz (280g) semi-sweet chocolate, chopped
6 oz (170ml) heavy whipping cream
2 oz (60g) corn syrup
2 teaspoons dark rum or vanilla extract
For the Chocolate Cake Goop (Pan Release):

7 oz (200g) vegetable shortening or margarine
7.5 oz (210ml) vegetable oil (or other oil you like)
2 oz (60g) all-purpose flour
3 oz (85g) cocoa powder
Instructions
1. Prepare the Chocolate Cake Goop:

In a large bowl, combine 7 oz of vegetable shortening, 7.5 oz of vegetable oil, 2 oz of flour, and 3 oz of cocoa powder. Mix until smooth.
Brush the goop onto your bundt pan, ensuring all edges and the center dowel are covered. Store the goop in an airtight container at room temperature for a few months or in the fridge for up to 6 months.
2. Prepare the Cake:

Preheat your oven to 350°F (177°C) and move the oven rack to the lower position.
Grease the bundt pan with cake goop or another preferred pan release method.
In a bowl, mix together 10 oz of flour, 4 oz of cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
In a separate container, combine 8 oz of buttermilk, 4 oz of vegetable oil, 8 oz of cooled coffee, and 1 tablespoon of vanilla extract.
In a stand mixer with the paddle attachment, cream 8 oz of butter with 7 oz of brown sugar and 7 oz of granulated sugar until light and fluffy. Scrape the bowl occasionally.
Add 3 large eggs one at a time, mixing well after each addition.
On low speed, add ⅓ of the dry ingredients, then ⅓ of the wet ingredients. Repeat twice more until everything is combined.
Gently fold in the mini chocolate chips if using.
Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a skewer inserted into the cake comes out clean with a few moist crumbs.
3. Cool the Cake:

Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack.
Cool the cake completely before glazing.
4. Make the Chocolate Ganache Glaze:

Heat 6 oz of heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Place 10 oz of chopped semi-sweet chocolate in a large heat-safe bowl.
Pour the hot cream over the chocolate and let it sit for 5 minutes.
Whisk until smooth.
Warm 2 oz of corn syrup in the microwave for 10 seconds, then stir it into the ganache along with 2 teaspoons of dark rum or vanilla extract.
Let the glaze cool to 85°F (29°C), then pour it over the cooled bundt cake.
5. Serve and Store:

This chocolate bundt cake can be kept at room temperature for 2-3 days. Store it in a cake dome or under a cover to keep it fresh.
Enjoy this rich, fudgy chocolate bundt cake as a delightful dessert for any occasion!