For the Chocolate Bundt Cake:

• Preheat oven to 350 degrees F.
• Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn't stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)  
• Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
  2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 3/4 teaspoon salt, 1/2 teaspoon ground cinnamon
• Wet ingredients: Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir. 
  1/2 cup butter, 1/2 cup oil, 1/3 cup unsweetened cocoa powder, 1 cup water
• Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
  1/2 cup buttermilk, 2 large eggs, 2 teaspoons vanilla extract, 1 cup mini chocolate chips
• Bake: Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs. 
• Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. 
Once cake has cooled, make ganache.
• Ganache: Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
Carefully pour chocolate chips into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. 

  1 cup heavy whipping cream
• Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.
  2 cups chocolate chips