Make the Chocolate Bundt Cake

• Preheat the oven to 325 degrees. Spray a 12-cup bundt cake pan (small batch) or a 15-cup bundt pan (large batch)* generously with a cooking spray that contains flour (like Baker's Joy). Or grease and flour the pan. (*NOTE- if you use a cake pan smaller than listed, your cake batter may overflow)
• Using a sifter or fine mesh strainer, sift the Dry Ingredients into a large bowl, then whisk until well blended.
• Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
• In a microwave-safe bowl, heat the Salted Butter and 66 grams (small) or 88 grams (large) Semi-Sweet Chocolate Chips in 30-second intervals, whisking thoroughly between each, until melted and smooth. Set aside.
• Pour Wet Ingredients over the Dry Ingredients and whisk to combine.
• Pour the melted chocolate butter mixture into the cake batter and whisk until uniform and lump-free. Stir in the remaining chocolate chips.
• Pour the chocolate chocolate chip cake batter into the prepared bundt pan and smooth out the batter until even (an offset icing spatula works well for this). The batter will fill to about ¾ of the pan.
• Set a timer for 55 minutes (12-cup) or 60 minutes (15-cup) and bake on the middle rack with plenty of space above the pan. Begin checking when the timer goes off. The cake is done when it springs back to your touch and a toothpick comes out clean. A few moist crumbs are fine, but it shouldn't look wet. Check in multiple spots, as the chocolate chips can make the cake look underdone when it's finished.
• Allow the cake to cool until the pan is only lukewarm to the touch, then flip the chocolate bundt cake onto a plate or platter. When the cake is completely cool, dust the top with powdered sugar. Enjoy!