Preheat oven to 325F.

Prepare the bundt pan with the baking release spray or butter and flour.

Mix the flour, cocoa, baking powder, and baking soda in a bow.

Set aside.

Beat the butter on medium speed until it is light and fluffy.

Slowly add the sugar, beating constantly.

When the sugar is all in and the mixture is no longer grainy add the eggs, one at a time, beating well after each.

Combine the wine, the buttermilk, and the vanilla.

Beginning and ending with the flour, add the flour mixture to the butter mixture, alternating with the buttermilk beating on low speed until the ingredients are incorporated before adding the next batch.

Fold in the chocolate chips.

Pour the batter into a large bundt pan or 18-24 mini bundt pans or 6 mini bundt pan plus a small bundt pan.

Bake at 325° for 40 minutes for the mini bundts, 60 to 75-85 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

Combine semisweet chocolate chips, butter, cream, and corn syrup in a microwave-safe glass bowl.

Microwave 1 minute or until chocolate chips begin to melt.

Stir until smooth.

Drizzle over the cooled cake.

Add the buttermilk, port wine, and lemon juice to the Confectioner's sugar.

Stir until thick and smooth.

Drizzle over cake.