Moist Chocolate Bundt Cake

Heat the oven to 350 F/180 C/Gas 4.

Generously grease and flour a 12-cup Bundt cake pan or similar tube cake pan.

In a bowl, combine the flour, cocoa, baking soda and salt. Mix well to blend thoroughly.

In a large mixing bowl, cream the 1/2 cup of butter and the granulated sugar until light and fluffy.

Beat the eggs and egg whites into the creamed mixture and then beat in the 1 tablespoon of vanilla.

In a small bowl or cup, combine the coffee and milk.

Beat about one-third of the cocoa and flour mixture into the creamed mixture, then beat in half of the coffee and milk mixture. Repeat with another one-third of the flour mixture and the remaining coffee and milk mixture. Add the remaining one-third of the flour mixture and beat until well blended.

Spoon the batter into the prepared Bundt cake pan.

Bake in the preheated oven for 40 to 50 minutes or until a toothpick or wood skewer comes out clean when inserted in the cake.

Cool in the pan on a rack for 10 minutes, then invert onto the rack to cool completely.

Drizzle the optional chocolate glaze over the cake or dust with sifted powdered sugar.

Chocolate Glaze:
In a bowl or pan over simmering water, combine the semisweet chocolate, unsweetened chocolate and the 2 tablespoons of butter. Stir until the mixture is melted and smooth.

Remove from the heat and beat in the powdered sugar, boiling water, a pinch of salt and 1/2 teaspoon of vanilla.

Drizzle the glaze over the cooled cake.

Tips:
Because Bundt cakes and tube cakes are deep, use longer bamboo or wooden skewers to test for doneness.