1 c. butter, softened
1 1/2 c. sugar
4 eggs
1 c. buttermilk
1/2 tsp. baking soda
2 1/2 c. all-purpose flour
2 (4 oz.) bars sweet baking chocolate, melted and cooled
1 c. chocolate syrup
2 tsp. vanilla extract
1 1/2 c. semi-sweet chocolate mini morsels, divided
4 oz. white chocolate, chopped
2 tbsp. plus 2 tsp. shortening, divided

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup mini morsels. Pour batter into a heavily greased and floured 10-inch Bundt pan.

Bake at 300°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake.

Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over white chocolate. Garnish with chocolate and white chocolate leaves, if desired.

Yields 1 (10-inch) cake.