Preheat your oven to 350°F.

In a large mixing bowl, combine the butter, canola oil, and sugar, and mix until smooth.

Add the eggs one at a time, ensuring each is mixed well before adding the next.

Stir in the red food dye, vanilla extract, and vinegar until well combined.

In a medium bowl, sift together the cake flour, baking soda, cocoa powder, and kosher salt.

Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, mixing well after each addition.

Grease the mini bundt pan with non-stick cooking spray. Fill each bundt cup 3/4 of the way full with batter and sprinkle a few chocolate chips on top.

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Let the mini bundts cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.