- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil (vegetable or canola oil)
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)
For the ganache:
- 1 cup heavy whipping cream
- 2 cups chocolate chips
For the Chocolate Bundt Cake:
1-Preheat oven to 350 degrees F.
2-Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn’t stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)
3-In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
4-Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir.
5-Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
6-Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs.
7-Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely.Once cake has cooled, make ganache.