For the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C) for a conventional oven.

Mix Wet Ingredients: In a large bowl, use a stand mixer to cream together the sugar, butter, and vanilla. Add the eggs and mix well.

Prepare Dry Ingredients: In a separate bowl, mix together the cake flour, sifted cocoa powder, baking soda, salt, and instant chocolate pudding mix.

Combine Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix well, then slowly add in the buttermilk, continuing to mix until combined. Stir in the semi-sweet chocolate chips by hand using a wooden spoon or rubber spatula.

Bake the Cake: Pour the batter into a greased tube pan (angel food cake pan). Bake at 350°F for 30 minutes. Then, reduce the heat to 325°F and bake for an additional 35-45 minutes. The cake is done when tested with a straw or cake tester (or a wooden skewer).

Cool the Cake: Let the cake cool on a wire rack. Once completely cooled, invert the pan onto your favorite cake plate.

For the Chocolate Icing:

Make the Frosting: In a medium saucepan, combine the water, butter, and vanilla. Heat over medium heat until the butter melts.

Add Cocoa and Sugar: Remove the saucepan from the heat and stir in the sifted cocoa powder, followed by the sifted powdered sugar. The frosting will be thick at this point.

Adjust Consistency: Stir in heavy cream, starting with 3 tablespoons, until the frosting reaches a pourable consistency.

Frost the Cake: Pour the frosting into the center hole of the cake first, then around the top. Let the frosting run over the sides of the cake. As it cools, the frosting will harden slightly.

Serve:

Allow the frosting to cool and set before slicing and serving. Enjoy!