Chocolate Bundt Cake

• Cake
• 3/4 cup cocoa powder
• 200 milliliters water
• 2 cups all purpose flour
• 1+1/3 cups white sugar
• 6 eggs
• 100 milliliters sunflower oil
• 1/8 teaspoon table salt
• 3 teaspoons baking powder
• 2 tablespoons white sugar
• Ganache
• 8 ounces semisweet or 50% dark chocolate
• 1 cup heavy cream

1. Preheat your oven to 180u0b0C or 350u0b0F. Spray generously a bundt pan with cooking spray or grease with butter. Mine is about 23 cm or 9 inches across the top.rnCombine the water and the cocoa powder until it's completely dissolved. Let it cool.rnWhisk the sugar and flour together and make a hole in the center. There add the egg yolks, cocoa mixture, oil, salt and the baking powder and beat for 8 minutes in a stand mixer at medium speed. Meanwhile, beat the egg whites to stiff peaks with the remaining sugar.rnUsing a rubber spatula, fold the egg whites into the chocolate batter slowly, until completely combined.rnPour into the bundt pan and bake for 40 minutes or until a toothpick comes out almost clean. Don't let it dry to much.
2. For the ganache just microwave the heavy cream, in a heatproof bowl, until it's hot. Then add the chocolate in pieces and cover with a lid (I used a plate). After a minute or so, remove the lid and stir with a rubber spatula until all the chocolate bits have melted and are well mixed. When the cake is cold, pour over it and have fun with some sprinkles.
3. Notesrn* I used sunflower oil, but you can use any other oil, like olive oil.rn* You may need to add some more water to your chocolate mixture, it should have a thick consistency, but it can't be a paste.

cake, cocoa powder, milliliters water, flour, eggs, sunflower oil, salt, baking powder, white sugar, ganache, semisweet, heavy cream

Taken from food52.com/recipes/48951-chocolate-bundt-cake (may not work)