1-Step 1: Prep the pan and oven Start by preheating the oven to 350 degrees F. Take a standard-size bundt pan and grease it very well with shortening, making sure you get into every ridge and curve. Then sprinkle flour inside the pan and tap it around until the whole inside is coated. Turn the pan upside down and tap out any extra flour. This step matters because bundt cakes can stick in detailed pans, and a thorough coating helps the cake release cleanly.

2-Step 2: Mix the dry ingredients In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Mixing these ingredients first spreads the leavening and salt evenly through the batter. That means your Chocolate Bundt Cake will bake up more evenly, with a better crumb from edge to center.

3-Step 3: Make the hot chocolate base In a medium saucepan, melt the butter over medium heat. Once melted, stir in the vegetable or canola oil, cocoa powder, and water. Keep whisking as the mixture comes to a boil. This hot step blooms the cocoa powder, which deepens the chocolate flavor and gives the cake its rich taste. The mixture should look smooth and glossy before you move on.

4-Step 4: Combine wet and dry ingredients Pour the hot chocolate mixture into the bowl with the dry ingredients. Stir well until everything is moistened and there are no dry pockets left. Then add the buttermilk, eggs, and vanilla extract. Whisk until the batter comes together smoothly. The batter will be thin, and that is exactly what you want for this easy chocolate bundt cake recipe.

5-Step 5: Fold in the chocolate chips Gently fold in the mini chocolate chips. Use a spatula and stir just until the chips are spread through the batter. Do not overmix at this stage. Overmixing can make the cake dense, while gentle folding keeps the crumb soft and tender.

6-Step 6: Fill the pan and bake Pour the batter into the prepared bundt pan. Smooth the top lightly with a spatula if needed. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking around the 45-minute mark, since oven temperatures can vary. The cake should be set, but it should still feel soft and moist.

7-Step 7: Cool and release Let the cake cool in the pan for 5 minutes. Then carefully invert it onto a wire rack. If the pan was greased well, the cake should release in one clean piece. Allow it to cool completely before adding the ganache. If you drizzle it too soon, the topping can slide right off.

8-Step 8: Make the ganache Place the heavy whipping cream in a microwave-safe bowl and heat it until simmering. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes without stirring. Then whisk until the ganache is smooth and shiny. This simple topping gives the cake a polished look and adds more chocolate flavor.

9-Step 9: Finish and serve Drizzle the ganache over the cooled cake, letting it drip down the sides. If you want extra texture, sprinkle more mini chocolate chips on top while the ganache is still soft. Let the topping set for a few minutes before slicing. For a neat presentation, use a sharp knife wiped clean between cuts.