Preheat the oven to 325 degrees.

Over low heat, melt the chocolate chips in a small saucepan until they are melted, stirring constantly. Once melted, remove from heat and set aside to come to room temperature.

In a small bowl, combine flour, salt and baking soda. Set it aside.

In a large bowl, cream sugar and butter together until it is light and fluffy. Add in the eggs, one at a time until the ingredients are thoroughly combined.

Add the vanilla and mix.

Pour in the melted chocolate and mix.

Add the coffee to the buttermilk and stir.

Starting with the flour mixture, add about a third of it to the sugar/butter/chocolate bowl and combine. Next add in about a third of the buttermilk and mix. Alternate adding dry/wet until they are all combined.

Pour into a well greased and floured 10” bundt pan. If using spray, make sure it is the baking spray with flour in it. Place in the oven and bake for about 1 hour or until a knife comes out clean.

Place on a cooling rack for 10 minutes before turning the cake out of the pan to complete the cooling process.

Dust with powdered sugar if desired!