Here's how we made this Easy Mocha Fudge Cake with Homemade Chocolate Syrup:
Cake: One box Duncan Hines Dark Chocolate Fudge cake mix; one 8 ounce cup brewed Columbian coffee; 1/3 cup chocolate instant pudding; one 5 ounce container vanilla Greek yogurt; 1/3 cup vegetable oil; 3 eggs; 1 tsp. vanilla.
Chocolate syrup: 1/3 cup cocoa powder; 2/3 cup sugar; 1/4 cup water; 1 tablespoon butter; 2 tablespoons corn syrup; 1 tsp. vanilla; 1/4 tsp. sea salt
Cake: Preheat oven to 350 degrees. Grease Bundt pan. In a large mixing bowl combine the cake mix, coffee, pudding, yogurt, oil, eggs, and vanilla. Using a hand mixer, beat on low speed until ingredients are combined, Switch to medium speed. Beat cake mix for 2 minutes. Pour into pan and bake for 35 minutes or until center is set. Remove from oven. Cool on wire rack for 20 minutes. Invert onto serving tray. Cool completely before garnishing with chocolate syrup.
Chocolate syrup: In a small heavy saucepan over medium high heat, combine the cocoa powder, sugar, butter, water, and sea salt. Stir constantly until mixture comes to a boil. Remove from heat. Add the corn syrup and vanilla. Stir to combine. Allow mixture to set and thicken while cake cools. When it's reached it's desired consistency (should be a tad on the thin side, but thick enough to drizzle). Place syrup in a cup with a pouring spout and drizzle over cake. Serve immediately.