Preheat the oven to 325 degrees. Ensure your Bundt pan is well-greased and floured to prevent the cake from sticking.

Over low heat, melt the chocolate chips in a small saucepan until they are melted, stirring constantly. Once melted, remove from heat and set aside to come to room temperature.

In a small bowl, combine flour, salt and baking soda. Set dry ingredients aside.

In a large bowl, cream sugar and butter together until it is light and fluffy.

Add in the eggs, one at a time until the ingredients are thoroughly combined. Add the vanilla and mix.

Pour in the melted chocolate and mix.

Add the coffee to the buttermilk and stir.

Starting with the flour mixture, add about a third of it to the sugar/butter/chocolate bowl and combine.

Next add in about a third of the buttermilk and mix.

Alternate adding dry/wet until they are all combined.

Pour into a well greased and floured 10” bundt pan. If

Place in the preheated oven and bake for about 45-55 minutes or until a cake tester comes out clean.

Place on a wire rack and let the cake cool for 10 minutes before turning the cake out of the pan to complete the cooling process.

Once cooled, dust your rich chocolate bundt cake with powdered sugar or drizzle with chocolate glaze, if desired.