1small box (3.4 oz or 96g)instant chocolate pudding mix
2½cups (600ml)whole fat buttermilk, at room temperature
1cup (175g)semi-sweet chocolate chips, optional
FOR THE CHOCOLATE ICING:
½cup (120ml)water
½cup (113g)butter
1teaspoonvanilla
1cup (118g)unsweetened cocoa powder
3½cups (420g)powdered sugar
3tablespoonheavy cream
Instructions
FOR THE CAKE:
Sift flour, cornstarch, cocoa powder, baking soda, salt, and chocolate pudding mix in a medium bowl and set aside.
Preheat oven to 350° F. Grease and flour 10-12 cup Bundt pan and set aside.
Beat sugar, butter, and vanilla in bowl of electric mixer until light and fluffy, 3-4 minutes.
Beat in eggs, one at a time. Scrape down sides of bowl.
Alternate adding dry ingredients with buttermilk, beginning and ending with dry ingredients.
Stir in chocolate chips. Batter will be very thick.
Scoop into prepared Bundt pan and smooth the top. If you don't have a Bundt pan big enough, pour the rest of the batter into a 6-8-inch round cake pan or lined cupcake tins.
Bake Bundt cake for 30 minutes. Turn oven down to 325° F and continue to bake for another 30-50 minutes, or until a toothpick inserted into center comes out with a few cake crumbs attached to it. (Check at about the one-hour mark so it doesn't overbake). If baking a separate 8-inch cake, check at about 20-25 minutes, but it may take as long as 30-35.
Cool cake in Bundt pan for at least 30 minutes. Turn out onto a cooling rack and allow to cool completely.
FOR THE ICING:
Heat water, butter, and vanilla in a medium saucepan over medium low heat until melted.
Remove from heat and slowly stir in cocoa and powdered sugar.
Stir in heavy cream, up to 3 tablespoon (or more) until you get the desired pourable consistency.
Pour icing over cake. Icing will harden as it cools.