To Make the Batter in a Stand Mixer:

1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
2. In a medium bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt (if using kosher salt, omit it from this step).
3. Sift the flour/cocoa powder/baking powder mixture into a large bowl.  If using kosher salt, add it at this time.
4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
5. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is extremely important!  (7 minutes)
7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
8. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
9. Add all of the whole milk and mix on low speed until well combined.  (~1 minute)
10. Add the second half of the flour/cocoa powder mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (1-2 minutes)
11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.
12. Grease a bundt pan with butter and cocoa powder and place the batter in a 10-12 cup bundt pan.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
2. In a medium bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt (if using kosher salt, omit it from this step).
3. Sift the flour/cocoa powder/baking powder mixture into a large bowl.  If using kosher salt, add it at this time.
4. Place the room temperature in a large mixing bowl.  Mix on low speed with a hand mixer until smooth.  (1 minute)
5. Add half of the sugar and mix until the sugar is incorporated.  (30 seconds)
6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (8-12 minutes)
7. Add eggs, one at a time, mixing for at least a minute after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step! (7 minutes)
8. Add vanilla extract and mix until thoroughly combined. (1 minute)
9. Add half of the flour/cocoa powder mixture and mix on low speed until combined.  (~1 minute)
10. Add all of the buttermilk at one time and mix on low speed until completely combined.  (~1 minute)
11. Add the second half of the flour/cocoa powder and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1-2 minutes)
12. Using a rubber spatula, fully scrape the sides and (especially!) the bottom of the bowl and then mix gently until the batter is smooth and consistent.  (1-2 minutes).
13. Grease a 10-12 cup bundt pan with butter and cocoa powder and place the batter in the pan.

To Bake the Cake:

1. Bake the bundt cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

1. Combine sugar, water, cocoa powder, vanilla, and salt in a small sauce pan.
2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar and cocoa powder are completely dissolved.
3. Remove from the heat.
4. After allowing the cake to rest for ten minutes, invert it on a cooling rack and carefully remove the bundt pan.
5. Using a pastry brush, gently brush the chocolate simple syrup over the entire cake.
6. Allow the cake to cool completely. (3-5 hours)

To Make the Chocolate Ganache:

1. Place the heavy cream in a microwave safe container.  Warm for about one minute, or until the heavy cream reaches about 195°F.
2. Place the chocolate chips in a heatproof bowl and pour the heavy cream over the top of the chocolate chips.  Cover with plastic wrap and allow to sit for 5-7 minutes.
3. Remove the plastic wrap and gently stir the mixture until it is dark in color and has the consistency of thick honey.
4. Allow the ganache to rest for 5-10 minutes before using.
5. For best results, use a squeeze bottle to apply the chocolate ganache to the cooled cake.

To Make the Chocolate Curls:

1. Combine the chocolate chips and vegetable shortening in a microwave safe bowl.
2. Microwave on high for 30-second intervals until the shortening and chocolate are soft.  Stir together until completely combined.
3. Using an offset spatula, spread the mixtures on the bottom of a clean sheet pan.  Place the sheet pan in the freezer for 10-15 minutes.
4. Remove the sheet pan from the freezer.  Using the blade of a stiff spatula at a 45° angle, push the chocolate away from you.  If the chocolate is the proper temp, it will curl.  If it is too cold, it will break.
5. Add the curls to the cake as you see fit.

To Store:

This cake can be stored in the refrigerator for up to a week.  It needs to be refrigerated because of the chocolate ganache and chocolate curls.  If you omit the ganache and the chocolate curls, the cake can be stored on the countertop for 5-6 days.