Moist, dense, and foolproof, this cake by Naomi Robinson, the blogger behind Bakers Royale, includes a mix of cocoa and chocolate chips for fudgy flavor. You can vary the intensity by adjusting the amount of chocolate chips, but don't pass up the silky caramel sauce.
How to Make It
Preheat oven to 350°. Generously brush a 10-cup nonstick Bundt pan with butter, then dust with 2 tbsp. cocoa powder; tip out excess.
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.
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.
With mixer on low speed, add flour mixture in three additions, alternating with chocolate mixture and beating just until blended; scrape bowl as needed.
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.
Set cake on a platter, sift powdered sugar on top, and serve with caramel sauce.
*Find at surlatable.com.
Make ahead: Through step 4, up to 1 day, wrapped airtight.
Note: Nutritional analysis is per serving of cake only.
