Birthday Bundt Cake

For the cake:

 * Cooking spray
 * 1 cup plus 2 tablespoons Dutch-processed unsweetened cocoa powder, divided
 * 2 cups all-purpose flour
 * 1 1/2 cups packed light brown sugar
 * 2 teaspoons baking powder
 * 3/4 teaspoon salt
 * 3 large eggs
 * 2 large egg yolks
 * 1 cup canola oil
 * 1 cup half-and-half
 * 3 1/2 ounces milk chocolate, melted and cooled
 * 2 teaspoons vanilla extract
 * 1 teaspoon espresso powder

For the vanilla glaze and decorating:

 * 1 1/2 cups powdered sugar
 * 2 tablespoons half-and-half
 * 1/2 teaspoon vanilla extract
 * Pinch salt
 * Sprinkles (optional)

INSTRUCTIONS

 * 1) Bake the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with cooking spray. Dust with the pan 2 tablespoons of the cocoa powder and tap out any excess; set aside.
 * 2) Whisk the remaining 1 cup of cocoa powder, flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, egg yolks, oil, half-and-half, melted chocolate, vanilla, and espresso powder. Mix with an electric hand mixer (alternatively, use a stand mixer with the paddle attachment) on medium speed until smooth, about 3 minutes. Pour the batter into the prepared pan.
 * 3) Bake until the cake springs back when gently pressed with a finger and a cake tester comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.
 * 4) Make the glaze: Whisk the powdered sugar, half-and-half, vanilla, and salt together in a small bowl until thick, smooth, and pourable.
 * 5) Pour the glaze over the cake, making sure the glaze drips down the sides and clings to the cake. Decorate with sprinkles if desired.