– 2 ½ cups all purpose flour (302g) – 1 teaspoon baking powder (4g) – ½ teaspoon baking soda (2g) – ½ teaspoon salt (3g) – ¾ cup unsweetened cocoa powder – 2 sticks plus 2 Tablespoons unsalted butter – 2 cups sugar (400g) – 4 large eggs, room temperature – 1 cup mini chocolate chips (optional) (176g) – 1 ¼ cup buttermilk, room temperature – 2 teaspoons vanilla extract (8g) – ¾ cup mini semi-sweet chocolate chips (132g) – 3 Tablespoons butter (43g) – 1 Tablespoon light corn syrup (12g)
Place the oven rack in the lower third.Grease and flour a 12-cup bundt pan and preheat to 325 degrees.Whisk flour, baking powder, baking soda, salt, and cocoa in a medium bowl and set aside.
1
Mix butter on medium speed until creamy and smooth. Add sugar slowly and beat on medium speed for 3–5 minutes until light and fluffy, scraping bowl sides and bottom.
2
Mix eggs one at a time until yolk yellow vanishes.Mix vanilla into buttermilk and set aside.The flour combination should be added alternately with the buttermilk, starting and finishing with dry components.
3
Add each ingredient and mix until combined, scraping the bowl sides and bottom. Mix in chocolate chips.
4
Pour batter into pan. Bake until a toothpick comes out clean or with crumbs.Bake 50–55 minutes at 325 degrees, checking at 50. I baked in a dark bundt pan to save time.
5
Watch for lengthier cooking times if your pan has a light interior.Turn out after 10 minutes on a wire rack.
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