Preheat the oven to 325°F. Grease a 10-inch bundt pan with vegetable shortening. Mix the flour and cocoa powder together and then flour pan, tapping out excess. Set aside.
Chocolate Bundt Cake
In a medium mixing bowl, sift together the flour, unsweetened cocoa powder, fine sea salt and baking powder. Set aside.
In a large bowl of stand mixer fitted with a paddle attachments, beat the butter for 3-4 minutes or until it pales and is light and fluffy. Add the sugar, continuing to mix. Add the eggs, one at a time, until yolk just disappears.
Dissolve the instant espresso in 1/4 cup hot water. Add instant espresso and vanilla into wet batter until just combined.
Alternating, add the buttermilk and dry ingredients until just mixed. Pour into prepared bundt pan.
Place the bundt pan in the center of the oven and bake for 60-70 minutes. Use the toothpick test at 60 minutes.
Remove and cool on a wire cooling rack for 10-15 minutes. Invert, tap the outside a few times with a wooden spoon, then release and flip.
Garnish
Allow the cake to cool completely before topping peaks with hot fudge sauce, dusting with powdered sugar and garnishing with fresh fruit.
If you've tried this recipe, come back and let us know how it was in the comments and rating!
Notes
*Use decaffeinated coffee, water or skim milk as a substitution.
**Mini chocolate chips or peanut butter chips are also a good choice!