• Preheat the oven to 350 degrees F. Spray a 12 cup bundt pan with nonstick baking spray (the kind of baking spray with flour!) and then sprinkle in a few tablespoons of dutch process cocoa powder. Shake it all over and around the inside of the bundt pan. This will take a few minutes because you want every bit covered! Tap the excess cocoa out of the pan.
• Set aside 1 cup of buttermilk (or 1 cup milk + 1 teaspoon vinegar) and 1 cup of freshly brewed coffee.
• In the bowl of an electric mixer, combine the eggs, oil and vanilla extract. Pour in the buttermilk and coffee and mix on low speed until the mixture is combined.
• In a separate bowl, whisk together the sugar, flour, cocoa powder, salt, baking soda and powder. Add it to the wet ingredients in the mixer. Beat until combined, scraping down the sides and the bottom of the bowl. Beat the mixture on medium speed for 4 to 5 full minutes, scraping down the sides a few times.
• Once it’s ready, pour it into the bundt pan. Bake for 45 to 55 minutes or until a tester inserted in the center comes out clean. Let cool for 30 minutes, then very carefully invert the pan and let the cake finish cooling on a wire rack or cake plate. Let it cool completely.

irish cream glaze

• Whisk together the chocolate and powdered sugar in a bowl.
• Heat the irish cream liqueur and water in a saucepan over medium heat until it’s just hot and bubbles are around the edge. Do not let it boil and evaporate! Pour the hot liquid over the chocolate/sugar mixture and whisk continuously.
• You want to whisk until the sugar lumps are gone and the chocolate is melted. This glaze can thicken quickly, so the minute it is smooth, pour it over the cake and let it set. Do not wait! One the glaze sets for 10 minutes or so, slice and serve the cake!