Preheat oven to 325 F. Grease a 10-cup bundt pan. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate large, heat-proof bowl, add cocoa powder and chopped chocolate.
Pour boiling water over chocolate/cocoa powder mixture, and stir until combined and chocolate has melted.
Stir in buttermilk, oil, egg, egg white, and vanilla extract.
Add chocolate/buttermilk mixture to flour mixture, and stir to combine.
Stir in chocolate chips.
Pour batter into pan.
Bake for 35-45 minutes, or until a wooden toothpick inserted in the middle comes out clean. Do not overbake.
Let cool in pan for 10 minutes.
Invert onto cooling rack to finish cooling to room temperature.
Notes
Sugar: I always get questions about cutting sugar in cakes. This cake isn't super sweet, so I recommend trying it before you begin cutting the sugar back.
Cocoa powder: I have used unsweetened cocoa powder and dark cocoa powder in this cake. I haven't tried it with Dutch processed cocoa powder.
Buttermilk: If you don't have buttermilk, you can make a substitute with this recipe.
Oil: Or a similar neutral oil.
Weight Watchers points given were computed when recipe was originally published. Weight Watchers Points Plus Value - 4. Weight Watchers Freestyle Points - 7. Nutrition facts are estimates.