1-First Step: Preheat your oven to 350 degrees F (175 degrees C) and position a rack in the center. Grease and flour a standard 10-12 cup bundt pan thoroughly. The best method is to spread shortening over every crevice with a pastry brush or your hand inside a Ziploc bag, tap out excess, then dust lightly with flour. Chill the pan for 10 minutes if you want extra insurance against sticking.

2-Second Step: In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Mixing these first makes it easy to fold the wet mixture in without overworking the batter.

3-Third Step: In a medium saucepan over medium heat, melt 1/2 cup butter. Stir in 1/2 cup vegetable or canola oil, 1/3 cup unsweetened cocoa powder, and 1 cup water. Whisk constantly and bring just to a boil, then remove from heat. Pouring this hot mixture into the dry ingredients blooms the cocoa and deepens the chocolate flavor; this is the trick that makes the cake taste more intense than a typical boxed mix.

4-Fourth Step: Pour the hot chocolate mixture into the dry ingredients and stir to combine. Then stir in 1/2 cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract until the batter is smooth. Fold in 1 cup mini chocolate chips if you like pockets of melty chocolate. The batter will be thick but pourable; avoid overmixing to keep the cake tender.

5-Fifth Step: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated 350 degrees F oven for 45 to 55 minutes. Start checking at 45 minutes; a toothpick inserted in the center should come out with a few moist crumbs not wet batter. Oven temperatures vary, so use the toothpick test rather than time alone.

6-Sixth Step: Cool the cake in the pan for 5 minutes, then invert onto a wire rack to cool completely. If the cake clings slightly, run a thin knife around the edges before inverting. Let the cake cool fully before adding ganache so the topping sets well.

7-Seventh Step: To make the ganache, heat 1 cup heavy whipping cream until just simmering, then pour over 2 cups chocolate chips in a heatproof bowl. Let sit undisturbed for 5 minutes, then whisk until smooth and shiny. Allow ganache to cool 10 to 15 minutes to thicken slightly, then drizzle over the cooled bundt cake. Sprinkle extra mini chocolate chips on top if desired. The ganache sets to a silk-like finish that slices cleanly.

8-Final Step: Slice with a long, serrated knife warmed slightly under hot water and dried. Serve slightly warm or at room temperature. This cake can be made and frosted up to 2 days ahead, or frozen (frosted or unfrosted) for up to 1 month; thaw overnight in the refrigerator before serving.