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1
Set a rack in the lower third of the oven; preheat oven to 325.
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2
In a bowl, combine flour, salt, and baking soda; mix well.
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3
Add butter and sugar to a bowl; **using a heavy-duty mixer fitted with the paddle attachment, beat on medium speed, about 5 minutes, until very light.
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4
Beat in the vanilla; scrape the chocolate into the mixer bowl and beat until incorporated; scrape down bowl and beaters.
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5
Add in the eggs, one at a time, beating well after each addition.
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6
Decrease mixer speed to low; beat in 1/3 of flour, then half the buttermilk, beating until smooth after each addition; scrape down sides of bowl as needed.
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7
Beat in another third of the flour, and after the flour has been absorbed, beat in the remaining buttermilk; scrape bowl again; then beat in the last of the flour.
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8
Use a large rubber spatula to give a final mix to the batter, then scrape it into a buttered and floured 12-cup tube pan or Bundt pan; smooth the top.
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9
Bake for 1 1/2 to 1 3/4 hours, or until cake is well risen and pick comes out clean.
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10
Cool the cake in the pan for a few minutes, then unmold onto a wire rack to finish cooling.
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11
Right before serving, dust cake with powdered sugar; **an alternative topping would be to drizzle with a chocolate glaze.
