• Preheat the oven to 350 degrees.  Butter a bundt cake mold.  Mix the 1 tablespoon of cocoa powder with the 1 tablespoon of espresso powder and powder the bundt pan with the cocoa/espresso powder mixture, shaking out the excess powder. 
• Whisk the eggs, butter, oil, and buttermilk in a bowl and set aside.  Mix the dry ingredients in a mixing bowl.  Add the egg mixture and mix using a kitchen mixer for 2 minutes.  Add the espresso and vanilla and blend for about a minute more. 

NOTE: You need 1 cup of mini chocolate chips for the next step, my recipe program would not allow me to add the extra ingredient to the recipe.

• Pour the batter into the bundt pan and sprinkle the mini chocolate chips over the top, lightly pressing into the top of the batter.  (The chocolate chips will sink into the cake as the batter bakes.) 
• Bake in the bundt pan in a heated oven for 35-40 minutes.  Check for doneness with a cake pin or toothpick.  The cake is done if it comes out clean or with dry crumbs. 
• Remove from the oven and let cool for 10 minutes.  Gently flip the cake out of the bundt pan onto a cake plate.
• Place the heavy cream in a small saucepan and boil over medium-high heat.  When the cream boils, immediately remove from the heat, add the chocolate chips and espresso, cover the pan with the lid, and let sit for 2-3 minutes. 
• Remove the lid and whisk the chocolate into the cream until velvety smooth.  Drizzle the glaze over the top of the cake, as little or as much as you want. 
• Cut a big ol' slice with a glass of milk and enjoy!