Q: Can I use a different type of flour?

A: Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour. Adjust the liquid slightly if needed.

Q: How should I store the cake?

A: Store the cake wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. It can also be refrigerated.

A: Yes, this cake freezes well. Just wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months.

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Preheat oven to 325°F (163°C) and grease and flour a bundt or tube pan.
In a large bowl, cream together butter and sugar until light and fluffy (about 4 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract and double chocolate extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Alternate adding the dry mixture with buttermilk to the wet mixture, starting and ending with flour. Fold in chocolate chips.
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
For the glaze, heat heavy cream in a saucepan until simmering. Pour over chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth. Stir in double chocolate extract.
Drizzle the glaze over the cooled cake and allow to set before slicing.

For a richer chocolate taste, add chocolate chunks instead of chips. You can also try substituting Greek yogurt for buttermilk for a healthier twist.