1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
2 (4-ounce) bars sweet baking chocolate, melted and cooled
1 cup chocolate syrup
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate mini-morsels, divided
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoon shortening, divided
Chocolate and white chocolate leaves (optional)
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup, and vanilla. Mix well. Stir in 1 cup mini-morsels.
Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.
Combine 4-ounces white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 teaspoon shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over white chocolate. Garnish with chocolate and white chocolate leaves, if desired.
