Dark Chocolate Bundt Cake With Whiskey Caramel Sauce

• 1 tablespoon softened salted butter
• 1/2 cup plus 2 tbsp. Dutch-process unsweetened cocoa powder, such as Valrhona*
• 1/4 to 3/4 cup dark chocolate chips
• 2 1/3 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup each granulated sugar and packed light brown sugar
• 1 1/4 cups mayonnaise
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• Powdered sugar

1. Preheat oven to 350u0b0. Generously brush a 10-cup nonstick Bundt pan with butter, then dust with 2 tbsp. cocoa powder; tip out excess.
2. In a heatproof bowl, combine chocolate chips and the remaining 1/2 cup cocoa powder. Pour 1/4 cup boiling water on top and stir until smooth. Set aside. In a second bowl, sift together flour, baking soda, baking powder, and salt; set aside.
3. In a large bowl with a mixer on medium speed, beat granulated and brown sugars with mayonnaise until well combined, about 1 minute. Add eggs and egg yolk one at a time, beating just until incorporated. Beat in vanilla.
4. With mixer on low speed, add flour mixture in three additions, alternating with chocolate mixture and beating just until blended; scrape bowl as needed.
5. Pour batter into prepared pan. Bake cake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes, then loosen from pan with a small spatula and turn out onto rack to cool completely.
6. Set cake on a platter, sift powdered sugar on top, and serve with caramel sauce.
7. *Find at surlatable.com.
8. Make ahead: Through step 4, up to 1 day, wrapped airtight.
9. Note: Nutritional analysis is per serving of cake only.

butter, dutch, chocolate chips, flour, baking soda, baking powder, kosher salt, sugar, mayonnaise, eggs, egg yolk, vanilla, powdered sugar

Taken from www.myrecipes.com/recipe/dark-chocolate-bundt-cake-whiskey-caramel-sauce (may not work)