Chocolate Bundt Cake with Chocolate Glaze and Strawberries

Step 1

Preheat oven to 350°F. Grease a 10-cup bundt pan with butter or nonstick spray, dust with cocoa powder, and tap out excess.

Step 2

In a large bowl, whisk together the 2 cups flour, 1.5 cups sugar, 0.75 cup cocoa, 1.5 tsp baking soda, and 0.5 tsp salt.

Step 3

Add the 2 eggs, 0.5 cup oil, and 1 cup water. Stir until just combined; the batter will be thin. Pour into the prepared pan.

Step 4

Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 5

For the glaze, melt 1 cup semisweet chocolate chips with 0.5 cup heavy cream in a microwave or saucepan, stirring until smooth. (If you have vanilla extract, add 1 tsp.)

Step 6

Pour the glaze over the cooled cake, letting it drip down the sides. Top with the 1 cup sliced strawberries before the glaze sets.