1-In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon salt. This mixes the dry ingredients evenly.

2-In a saucepan, 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 it to a boil while whisking to blend everything smooth.

3-Pour the hot mixture into the dry ingredients and stir gently to combine. Add 1/2 cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract, then whisk until smooth.

4-Fold in 1 cup mini chocolate chips to add bursts of chocolate throughout. Pour the batter into your prepared bundt pan and smooth the top.

5-Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool in the pan for 5 minutes, then invert onto a wire rack to cool fully.

6-For the ganache, heat 1 cup heavy cream until simmering, pour over 2 cups chocolate chips, let sit for 5 minutes, and whisk until shiny. Drizzle over the cooled cake and sprinkle with extra mini chocolate chips if desired.