Instructions

• Preheat the oven to 325°F. Coat a 10- or 12-cup bundt pan with baking spray and set aside.
• In a medium bowl, stir 1 tablespoon instant coffee granules into 1/4 cup hot water until dissolved. Stir in 1 1/3 cups buttermilk and 8 oz melted (and lightly cooled) chocolate. Set this mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cups room-temperature butter, 2 cups granulated sugar, and 1/2 cup brown sugar on medium speed until light and fluffy, about 4–5 minutes. Scrape the sides and bottom of the bowl once or twice.
• With the mixer on low-medium, add 5 large eggs one at a time, mixing each just until incorporated. Stop to scrape the sides and bottom of the bowl as needed.
• Add 1 tablespoon vanilla extract, 1 teaspoon kosher salt, 1 teaspoon baking powder, and 3/4 cup unsweetened cocoa powder. Mix on low speed just until combined and the batter is smooth, scraping the bowl as needed.
• Reduce the mixer to low speed. Add 2 cups all-purpose flour and the reserved chocolate-buttermilk mixture in alternating additions, beginning and ending with the flour. Mix each addition just until incorporated; do not overmix. Stop to scrape the sides and bottom of the bowl as needed.
• Using a rubber spatula, fold in 1 cup chocolate chips until evenly distributed.
• Pour the batter into the prepared bundt pan and smooth the top. Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs (not raw batter).
• Remove the cake from the oven and let it cool in the pan on a wire rack for 15–20 minutes. Run a butter knife around the sides to loosen the cake, invert the pan onto the wire rack, and remove the pan. Let the cake cool completely.
• Once cooled, dust with powdered sugar or top with chocolate ganache, then slice and serve.