This is one of my husband's and son’s favorites. I modified a made-from-scratch cake recipe, for this very easy, delicious cake. It presents beautifully with the white glaze and chocolate stripes.
Preheat convection oven to 325° F (or 350° for regular oven). Prepare a bundt pan by buttering and flouring it. Set aside.
In a large mixing bowl, combine together cake mix, pudding mix, bourbon, water, butter, applesauce, coffee powder, and eggs. Mix gently until dry ingredients are wet. Scrape bowl & beaters. Beat on medium speed for 2 minutes. If using stir in mini chocolate chips by hand. Pour batter into prepared bundt pan.
Bake in preheated oven for 50-60 minutes, or until toothpick comes out clean. Let cool in pan for 10 minutes.
Invert onto a cake rack set over a plate large enough to fully cover the bottom of the cake. Remove bundt pan. Let cool until lukewarm.
For optional glaze, combine powdered sugar and corn syrup (or Lyle’s golden syrup or honey) in a medium bowl. Stir together adding enough cream (1/2-n-1/2 and/or milk) to make smooth and pourable.
Pour glaze over cake. (Note: The idea is to fully cover the cake with white glaze so the chocolate stripes stand out. This is totally optional. If the glaze is rather thin, repeat the last step as follows: Holding by the rack, move the cake & rack over to a second plate large enough to fully cover the bottom. Pour the excess glaze that dripped onto first plate, over the cake. Repeat as necessary to achieve a glaze of desired thickness and/or coverage.) Let set about 5-10 minutes before drizzling chocolate.
Melt chocolate and stir until smooth. Place in the bottom corner of a disposable plastic baggie. Make a very small cut in the corner of the bag, to allow a thin line of chocolate.
Drizzle back and forth over top of cake. Refrigerate until chocolate is set, about 15 minutes. Alternatively leave out overnight to set the chocolate.