Preheat the oven to 350ºF. In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda and salt. Set aside. 

In a small pot over low heat, melt the butter and chocolate chips. Stir occasionally until melted. Remove from the heat and cool for 5 minutes.

Once the melted chocolate is cooled, in a mixing bowl combine the melted chocolate, eggs, and buttermilk. Beat on medium-low with an electric mixer until combined, 30 seconds. Add half of the dry ingredients, beating on low. Next add the hot tap water, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined. 

Liberally grease a 9 inch bundt pan (it's important to know what size you have) with one tablespoon of butter or shortening. Get the butter in all the nooks. 

Pour the batter into the greased pan. Bake at 350ºF for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the chocolate glaze. 

Place chocolate chips in a medium heat-proof bowl.

In a small pot over low heat, heat the heavy cream just until boiling.

Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth. Stir in the corn syrup. 

Allow the glaze to come to room temperature before adding it to the cake. Then drizzle generously over the cake. Store in an airtight container for up to 4 days.