This is an amazing dense cake that uses buttermilk for the rich batter.

From:  Southern Living, December 2007
(Note:  This uses a 14 cup bundt cake pan, which is larger than a lot of pans out there.  If you have a 12 cup pan, remove 2 cups of batter before filling the pan and make cupcakes for the kids, or a one layer 9″ round.  Bake this for about 25-20 minutes at 325 degrees.)

8 ounces semisweet chocolate, chopped
1 can chocolate syrup (16 oz.)
1 cup butter, soft
2 cups white sugar
4 large eggs
2 1/2 cups all- purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract

1. Melt chocolate in the microwave, 30 seconds at a time, stirring until smooth.  Mix in chocolate syrup.
2. Beat butter at medium speed with electric mixer until creamy.  Continue beating, gradually adding sugar, until light and fluffy.
3. Add eggs, 1 at a time, beating just until blended after each addition.
4. Sift together flour, baking soda, and salt.
5. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla and melted chocolate just until blended.
6. Pour batter into a 14 cup bundt pan prepared with Professional Style Pan Release .
7. Bake at 325 degrees for 1 hour and 20 minutes.  A long wodden pick inserted in the center should come out clean when it is done.
8. Cool cake in pan for 15 minutes; remove from pan to wire rack and let cool for 30 minutes, or until completely cool.
9. Garnish with powdered sugar glaze and crushed rock candy, if desired.