Preheat your oven to 350°F (175°C). Grease and flour your bundt cake pan to prevent sticking.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients together until well combined.

In another bowl, whisk together the vanilla extract, eggs, buttermilk, and vegetable oil until smooth and fully mixed.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Carefully stir in the boiling water until the batter is smooth. The batter will be thin, but that’s normal.

If desired, fold in the chocolate chips for extra chocolatey goodness.

Pour the batter into the prepared bundt cake pan and spread it evenly.

Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

For an extra touch, serve the cake with a dusting of powdered sugar or a drizzle of chocolate ganache.

Store any leftovers in an airtight container at room temperature for up to 3 days.

This cake can also be frozen for up to 3 months; wrap it tightly in plastic wrap and foil before freezing.