1 (12-ounce) package semi-sweet chocolate morsels (divided use)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups packed light brown sugar
1 cup butter, softened
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup milk
Preheat oven to 350°F (175°C). Lightly grease a 10-inch Bundt pan.
Place 1 1/2 cups of chocolate morsels in a medium, microwave-safe bowl. Microwave on HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
Combine flour, baking powder and salt in a medium bowl; set aside.
Using an electric mixer, beat sugar, butter and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon batter into prepared pan.
Bake for 55 to 65 minutes or until wooden pick inserted in cake's center comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
To make the chocolate drizzle, melt remaining morsels in the microwave, stirring occasionally until smooth. Drizzle over cake and allow to flow on the sides.