Prepare a Bundt pan by spraying with baking spray then coating with sugar or almond flour.
Place the chocolate chips into small bowl and coat with about 1 tablespoon of the flour and stir to combine. Set aside.
Combine the remaining flour and the baking powder in a separate small bowl and set aside.
Cream together the butter and sugar until the butter has turned lighter and the mixture is fluffy, about 5 minutes.
Add in the eggs, one at a time, mixing well, and scraping the bowl between additions.
Add about 1/3 of the flour mixture and mix to combine, scrape the bowl if needed.
Add 1/2 of the buttermilk and mix. Scrape the bowl.
Add another 1/3 of the flour mixture, mix well and scrape if needed.
Add the remaining buttermilk and mix to combine completely, scrape the bowl.
Add the rest of the flour and mix just until combined.
Add the chocolate chips, along with any remaining flour in the bowl and mix by hand just until the chocolate chips are evenly distributed.
Place the cake batter into the prepared pan and smooth the batter.
Place into the preheated oven and bake for 75 to 90 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Allow the cake to cool 30 minutes before removing it from the pan.
Using shortening and almond flour for preparing a Bundt pan ensures the cake will release without sticking. It also give you enough time to allow the cake to cool so that it comes out in one piece.
Shortening and flour is a method many people use, but I feel that it really changes the look of the finished product.
Shortening and sugar is another recommended method, but you have to get the cake out of the pan before the sugar solidifies. If there is even one little area sticking, there is a chance the center of the cake will fall out of the pan without the edges.