Preheat your oven to 350°F (175°C) and prepare a 12-cup Bundt pan by greasing it.
In a bowl, combine the chopped bittersweet chocolate, cocoa powder, and 1-2 teaspoons of instant espresso powder. Whisk this mixture until it's smooth.
Pour 3/4 cup of boiling water into the chocolate mixture and whisk until well combined. Set this aside.
In another bowl, combine all-purpose flour, baking soda, and a pinch of table salt. Set aside.
In a stand mixer, beat 1 1/2 sticks of unsalted butter, 2 teaspoons of vanilla extract, and 1 3/4 cups of organic coconut sugar (or 2 cups of packed light brown sugar) until the mixture becomes light and fluffy.
Add the large eggs, one at a time, to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next.
Slowly add the chocolate mixture and the dry ingredients (from step 3) to the stand mixer, alternating between the two. Continue to mix until all the ingredients are fully incorporated into the batter.
Transfer the prepared cake batter into the greased Bundt pan, and lightly tap it on the counter to release any air bubbles.
Bake in the preheated oven for approximately 45 to 55 minutes, or until a tester skewer comes out clean when inserted into the cake.
Allow the cake to cool in the pan on a wire rack for 15 minutes before carefully unmolding it. Let it cool to room temperature.
Once the cake has cooled, you can dust it with confectioners' sugar for a simple finish or glaze it with chocolate ganache for an extra indulgent touch.
Slice, serve, and enjoy your Decadent Chocolate Bundt Cake!
