This extra rich chocolate cake is made with Dutch-process cocoa powder and topped with a fudgy dark glaze.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 325°F. Take 2 eggs out of your refrigerator. In a small bowl, whisk together milk and cocoa powder, adding a few tablespoons of milk at a time. Mix until smooth and there are no clumps. Grease a 12-cup Bundt Pan with a few drops of oil provided.
Whisk together the cake fl our, baking powder, baking soda, and salt (for cake) in a medium bowl. Set aside. In a large bowl, whisk together sugar and oil until combined. Add 2 eggs, scraping down sides with a rubber spatula to incorporate fully. Alternate adding small amounts of the fl our mixture and the cocoa-milk mixture until *just* combined.
Pour batter into prepared Bundt pan and bake for 22 to 26 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan on a wire rack for about 20 minutes.
Place a serving platter on top of the Bundt pan and invert cake. Slowly remove the bundt pan from the cake. Allow to cool completely before glazing.
Make glaze. Sift the confectioner’s sugar and cocoa powder over a medium bowl. Gradually add 2 tablespoons of water (or milk from home) and whisk until completely smooth and thick, then add salt (for glaze). The glaze should be pourable, with a similar consistency to honey. Add more water, one teaspoon at a time, if necessary.
Pour the glaze over the top rim of the cake, allowing the glaze to drip down the sides and in the crevices. Let the glaze set completely before slicing. Enjoy with a hot cup of tea or an ice cold glass of milk!