In a large bowl, using an electric mixer, cream softened butter and sugar until light and fluffy. This step incorporates air for a light and airy crumb.
Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents curdling and ensures a smooth batter.
Don't forget a splash of vanilla extract for a touch of warmth and depth of flavor that complements the chocolate
Gradually add the dry chocolate mixture to the wet ingredients in batches, alternating with milk (optional) for added moisture. Mix until just combined
Fold in chopped chocolate or chocolate chips for an extra burst of chocolatey goodness throughout the cake.
Pour the smooth and decadent batter into your prepared Bundt pan, filling it almost to the top
Bake the cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The cake may have a slight crack on top, which is characteristic of a Bundt cake.
While the cake cools, prepare a chocolate glaze by melting chocolate with cream or milk on the stovetop. Once the cake is cool, drizzle the glaze over the top for a beautiful and delicious finishing touch
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Sifting the dry ingredients is optional but recommended for a smoother texture.
Set your oven to 350°F (177°C) to create the ideal environment for even baking. Generously grease your Bundt pan with butter or baking spray