This is the ultimate chococlate cake recipe, it is tender, moist and rich with choclate flavors.
Make ahead: Place the cocoa powder in a medium bowl (preferably a stainless steel bowl). Bring the heavy cream to a soft boil, then gradually pour the cream over the cocoa powder while stirring to prevent clumps. Let sit for 10 minutes then place in the refrigerator to completely cool, about 2 hours.
Preheat the oven to 350F (180C), and grease 8 cups bundt pan with butter or a baking oil spray.
Over a double boiler, or in the microwave, melt the butter, chopped chocolate, and light brown sugar.
Transfer the melted mixture to a large bowl then mix in the granulated sugar. Mix in the eggs one at a time. Set aside to allow the mixture to dissolve the sugar for about 10 minutes stirring 2-3 times. Meanwhile, prepare the rest of the ingredients.
Whisk together the flour, baking powder, and salt.
Use a hand mixer to whip the cool heavy cream until a stiff peak is formed.
Mix the dry ingredients into the chocolate mixture then fold in the whipped cream. (start by mixing in 1/4 of the cream then fold in the rest)
Pour the batter into your prepared pan and bake for 35-38 minutes or until a toothpick comes out with moist crumbs from the center of the cake.
Remove from the oven, let cool for 15 minutes then invert the cake onto your serving plate.
Serve with melted chocolate, whipped cream, or ice cream.
Melt the chocolate, and mix in the vegetable oil until smooth, drizzle over the cake.