chocolate crown royal

Preheat your oven to 350°F (175°C) and thoroughly grease a 10-inch Bundt pan with butter or baking spray, ensuring all crevices are coated to prevent sticking.
Whisk together the 1 1/2 cups of flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl until well combined and no streaks of cocoa remain; set this dry mixture aside.
In a large mixing bowl, use an electric mixer on medium speed to cream the 3/4 cup of softened butter and 1 1/2 cups of sugar together for 2-3 minutes until the mixture is light and fluffy. Beat in the 2 eggs one at a time, followed by the 1 teaspoon of vanilla extract, mixing just until each ingredient is incorporated.
Gradually add the dry flour mixture to the wet ingredients, alternating with the 1/2 cup of Crown Royal and 1/2 cup of buttermilk, beginning and ending with the dry ingredients; mix on low speed after each addition just until the batter is smooth with no dry pockets of flour.
Use a spatula to fold the 1 cup of chocolate chips into the batter until they are evenly distributed, then pour the thick batter into the prepared Bundt pan and smooth the top with your spatula.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean with just a few moist crumbs attached, indicating it is fully baked.
Let the cake cool in the pan on a wire rack for 20 minutes to allow it to set, then carefully invert the pan onto the rack to remove the cake and let it cool completely before slicing.

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