Chocolate Chip Bundt Cake

1 3/4 cup flour (for a Gluten-free - use Gluten-free flour)

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups sugar

1 cup buttermilk (make your own with almost a cup of whole milk with 1 tablespoon vinegar - let set for 5 minutes)

1/2 cup vegetable oil

2 large eggs

2 teaspoons vanilla

1 cup hot water

1 cup semisweet chocolate chips

Chocolate Ganache Glaze (recipe follows) Chocolate sprinkles, for garnish Chocolate chips (I used the tiny ones), for garnish Heat oven to 350° and prepare a 10 inch Bundt pan with nonstick spray. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt; set aside. In mixing bowl of mixer, mix the sugar, buttermilk and vegetable oil until combined. Add in the eggs and vanilla. On low speed, add in the dry ingredients and mix until incorporated. Scrape down the sides and bottom of bowl to get any ingredients that may stick. While mixer is on low, slowly pour in the hot water and mix until all ingredients are combined. Batter will be thin. Fold the chocolate chips into the batter. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes or until cake tester comes out clean. Remove from oven and cool just a few minutes. Flip the pan over onto a serving plate and allow the cake to release from pan slowly. Let cool completely and then drizzle the top of the cake with the Chocolate Ganache Glaze. Garnish with the chocolate chips and sprinkles. Let the warm ganache cool before serving. Makes 12 servings Chocolate Ganache Glaze (Ingredients: 1 cup heavy cream and 2 cups semisweet chocolate chips) In a small saucepan over medium heat, bring 1 cup heavy cream to a simmer. Once bubbles appear around the edge of the pan, turn the heat off, and pour 2 cups semisweet chocolate chips into the hot cream. Allow the chocolate to sit for 3-4 minutes before whisking. Whisk the ganache until smooth and shiny.