For the prep:

• Preheat oven to 350°F and position a rack in the center of the oven.
• Spray a 12-cup Bundt pan with baking spray (not regular cooking spray - I use Baker’s Joy). Wipe the spray into all of the grooves of the cake pan, with a small piece of paper toweling then lightly spray the pan one more time. Set aside.
• Position a cooling rack over a sheet of parchment paper or foil (for easy clean up).

Make the batter:

• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined. Make a well in the center of the dry ingredients and set aside.3 cups all-purpose flour, 3 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
• In a medium microwave-safe bowl, combine the coffee and the butter. Microwave for 1-2 minutes, or until the butter is melted.½ cup coffee, 8 ounces butter
• Stir the water, oil, yogurt, and vanilla into the butter mixture.1 cup cool tap water, ½ cup neutral oil, ¾ cup full-fat yogurt, 1 tablespoon vanilla extract
• Add the eggs, one at a time, whisking well after each addition. 3 large eggs
• Pour the wet ingredients into the well in the dry ingredients and whisk until nice and smooth. Scrape the bottom and sides of the bowl to ensure all of the flour mixturer is incorporated.
• Pour the batter into the prepared pan.

Bake:

• Bake for 50–60 minutes, or until an instant-read thermometer inserted in the center reads 200–210°F. A toothpick inserted into the center may come out a little wet. The temperature is a better indicator of doneness.
• Cool in the pan for 5 minutes, then flip onto the prepared cooling rack (set on top of a piece of foil or parchment paper). Wait 5 more minutes, then remove the pan.

Make the glaze:

• While the cake cools in the pan, whisk together the water, powdered sugar, and vanilla until smooth. Make sure there are no lumps as white lumps don’t look pretty on a deep brown cake. If you have trouble with small lumps of powdered sugar, just pop the mixture into the microwave for 10-15 seconds.¼ cup water, ¾ cup powdered sugar, ½ teaspoon vanilla extract
• Right after you lift the pan from the cake, begin slowly brushing the glaze over all surfaces of the cake. Use all of the glaze and let any excess drip onto the foil/parchment paper. (This simple glaze seals in moisture and keeps the cake wonderfully tender.)
• You can stop here and enjoy the cake with the simple glaze or proceed with the Fresh Strawberry Icing.

Make the strawberry syrup for the icing: (optional)

• When the cake has completely cooled, make the icing: combine the strawberries and sugar in a large microwave-safe bowl (at least 4 cups in capacity, as the mixture will bubble up in the microwave).1½ cups diced fresh strawberries, 2 tablespoons granulated sugar
• Microwave on high for 2 minutes, stir, and repeat two more times (total cooking time: 6 minutes).
• Pour the mixture through a fine-mesh strainer set over a bowl. Stir and press on the solids until all of the juice has been extracted. Be sure to scrape any of the delicious syrup off the bottom of the strainer. Discard solids. Set aside.
• If you have more than ¼ cup of syrup, return it to the microwave and cook at 30-second intervals until it is reduced to ¼ cup. Now proceed to make the Fresh Strawberry Icing.

Make the Strawberry Icing: (optional)

• In a medium-size bowl, combine ¼ cup strawberry syrup with 2 cups powdered sugar. Add enough half-and-half, 1 teaspoon at a time, to achieve a thick yet pourable icing. (Check out the pictures in the post for icing that is too thin vs too thick.) ¼ cup strawberry syrup, 2 cups powdered sugar, 1 tablespoon half-and-half
• The strawberry icing will look a little orangey-red. If you prefer it a brighter pink, add 1-2 drops of red (or pink) food coloring.
• Once the cake is completely cool, transfer it to a serving platter or cake stand. Slowly pour the icing over the top, working your way around the cake and letting it drip naturally down the sides. It will pool a bit on the platter/cake stand.

Serve and enjoy!