Position the oven rack to the lower 3rd of the oven.

Preheat the oven to 325 degrees, grease and flour a 12 cup bundt pan

In a medium sized bowl add the flour, baking powder, baking soda, salt and cocoa, whisk to blend and set aside.

In the bowl of your mixer, beat the butter on medium speed until creamy and smooth. Gradually add sugar and beat on medium speed 3 to 5 minutes until light and fluffy, occasionally scraping the sides and bottom of the bowl.

Add eggs one at time, mixing until the yellow of the yolk disappears.

Add the vanilla to the buttermilk, set aside.

Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients ( 3 additions of dry, 2 of wet). Mix each addition just until incorporated, scraping the sides and bottom of the bowl occasionally. Fold in the chocolate chips.

Put the batter into the prepared pan. Bake until a toothpick pulls out clean or with just a few crumbs attached.

Bake at 325 degrees for 50 to 55 minutes, check at 50 minutes. I used a bundt pan with a dark interior so the baking time was shorter. If your pan has a light interior the time may be longer so just keep an eye on it.

Cool 10 minutes on a wire rack then turn out.

Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth