- 6 ounces semi-sweet chocolate chips
- 2 3/4 cups all purpose flour (plus an additional amount for dusting pan)
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
- 1 1.4 cups firmly packed brown sugar
- 2 tsp vanilla extract
- 1 tablespoon maple syrup
- 4 large eggs
- 1 cup buttermilk
- Preheat oven to 325F. Grease a 12-cup Bundt pan then dust pan lightly with flour.
- Place your chocolate chips in medium bowl. From your 3 cups all purpose flour, measure about 2 tablespoons flour and toss those 2 tablespoons in with your chocolate. (Tossing your chocolate with a tiny bit of flour helps keep them evenly suspended in the batter.)
- Sift remaining flour with baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream butter and brown sugar until fluffy, about 2-3 minutes. Mix in vanilla extract and maple syrup. Add eggs, one at a time, mixing well after each addition, scraping down the sides of the bowl as needed.
- On low speed, mix in the flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Detach the bowl from the stand mixer and, using a spoon or spatula, fold in the chopped chocolate. Spread your batter evenly in your prepared pan.
- Bake at 325F until cake tester comes out clean and the cake begins to pull away from sides of pan, about 60 minutes. Cool cake in pan over a cooling rack for about 30 minutes. Then invert cake onto cooling rack and let it cool.