1-Preheat your oven to 350 degrees F and greasing a standard bundt pan thoroughly with a thin layer of shortening followed by a dusting of flour. This preparation helps prevent the cake from sticking and ensures a clean release later on.

2-In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1/2 teaspoon ground cinnamon until well combined. Set this aside for now. Next, in a medium saucepan over medium heat, melt 1/2 cup butter, then stir in 1/2 cup vegetable or canola oil, 1/3 cup cocoa powder, and 1 cup water. Bring the mixture to a boil while whisking constantly to blend everything smoothly.

3-Pour the hot butter mixture into the dry ingredients and stir gently to combine. Add in 1/2 cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract, mixing until the batter is smooth. Fold in 1 cup mini chocolate chips if you’re using them for extra texture. Pour the batter into your prepared bundt pan, smoothing the top with a spatula, and bake for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center it should come out with just a few moist crumbs.

4-Once baked, let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely. This short rest helps the cake set and reduces the risk of breakage. For the ganache, heat 1 cup heavy cream until it begins simmering, then pour it over 2 cups chocolate chips and let it sit for 5 minutes before whisking until smooth and shiny. Drizzle the ganache over the cooled cake and sprinkle with additional mini chocolate chips if desired.