Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Bundt Pan - Grease your Bundt pan generously with butter or a non-stick spray.
Step 3: Combine Dry Ingredients - In a medium mixing bowl, sift together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 4: Cream Butter and Sugars - In a large mixing bowl, use an electric mixer to cream the room temperature unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
Step 5: Add Eggs and Wet Ingredients - Add the room temperature eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, vegetable oil, Greek yogurt, espresso powder, and vanilla extract until smooth.
Step 6: Incorporate Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Step 7: Fold in Chocolate Chips - Gently fold in the mini chocolate chips to ensure they are evenly distributed throughout the batter.
Step 8: Pour into Bundt Pan - Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure an even bake.
Step 9: Bake - Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cake - Once baked, remove the Bundt pan from the oven and let it cool on a wire rack for about 15 minutes before inverting it onto the rack to cool completely.
Step 11: Make the Ganache - For the ganache, heat the heavy whipping cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips and vanilla extract until smooth.
Step 12: Garnish and Serve - Garnish with additional mini chocolate chips, if desired. Slice and enjoy!
