Preheat CONVECTION OVEN ONLY to 350°. Beat sugar, butter, eggs & vanilla in large bowl until smooth and creamy. Sift together cake flour, cocoa, soda, salt, chocolate pudding mix. Add to creamed mixture alternating dry and buttermilk. Stir in semi-sweet chocolate chips. Spoon into extremely well greased and floured Bundt pan. My Bundt pan holds all but 2 cups of this batter – make some cupcakes with the rest. Bake in CONVECTION OVEN ONLY at 350° for 1 hour, until toothpick comes out clean. Cool cake in the pan 10 minutes then invert onto a cake plate. Frost when it’s completely cool.
Directions – Frosting
Heat water, butter and vanilla in sauce pan until melted. Remove from heat and stir in cocoa with a wire whip until smooth. Beat in powdered sugar. Beat in heavy cream 1 tablespoon at a time, up to 3 tablespoons until you get the desired consistency. This will be on the runny side. If it’s too stiff, it won’t drip pretty. Place the cake plate on an unturned bowl over a silicon mat. The excess frosting will drip onto the mat and you can reuse it. While the frosting is still warm/hot, start filling the hole in the middle of the cake, then pour over the top letting it drip down the sides. You can pour another layer over the first one if you like. You want to avoid having to smooth with a knife. Just let it drip. Keep pouring until the whole cake is covered. It firms up as it cools.