Chocolate Bundt Cake

I was scrolling through instagram a couple of nights ago (as I do pretty much all day during COVID-19 quarantine) and saw a beautiful picture of a chocolate bundt cake. Those of you who know me well, know that chocolate cake (especially cold grocery store chocolate cake) is one of my favorite foods. I hardly ever make chocolate cake because I'm pretty sure I could eat the whole thing in one sitting! I kept scrolling past the cake for this very reason, then last night after finishing a new Netflix limited series about Old Hollywood, the cake popped back into my head. I opened my phone and went to Iron Chef Alex Guarnaschelli's page. There was the gorgeous, dark chocolate bundt cake and I just had to make it. So, here is the recipe (with my slight modifications because I didn't have sour cream like it called for but I did have buttermilk) I made at 9PM last night when I just had to have chocolate bundt cake:

2 sticks (1 Cup) butter

1 Cup Water

1/3 cup Hershey's special dark cocoa powder

1/2 teaspoon kosher salt

2 Cups flour

2 Cups sugar

1 1/2 teaspoon baking soda

2 eggs

1/2 buttermilk

2 teaspoons vanilla

1 cup chocolate chips (optional)

Melt 2 sticks butter with 1 cup water, 1/3 cup Hershey's special dark cocoa powder, and 1/2 teaspoon kosher salt.

In a large bowl mix together 2 cups flour, 2 cups sugar, and 1 1/2 teaspoon baking soda. Stir in 2 eggs lightly beaten, 1/2 cup buttermilk, and 2 teaspoons vanilla. It should form a thick cake dough. Whisk melted butter mixture into the dough about 1/3 at a time and whisk until smooth. Add 1 cup chocolate chips if desired.

Pour into greased bundt pan and bake at 350 degrees Fahrenheit for 55-60 minutes.

While cake is still warm, place plate on top of bundt pan and turn over so that plate is on the bottom. Let cake cool this way until the bundt pan is cool enough to remove by hand.