Pour into a greased bundt pan and bake at 350 for 1 hour.
Cover with foil towards the end if is starts to brown quickly.
Cool completely before topping with ganache.
Heat 1 cup of heavy cream in a small saucepan on stove top. (Once the heavy cream begins to bubble, remove from heat.
Pour straight over 12 ounces of chocolate chips, and whisk until smooth.
Pour on top of the cake to your liking. (You will have ganache left over after drizzling) you can save it for another cake or allow your guests to drizzle extra ganache on their piece! 🙂
Recipe Notes
My bake was perfectly moist when baked at 53 minutes! Depending on your oven, just do the toothpick test toward the end to see if it is done.
After pouring ganache all over the cake, it is optional to decorate with a few extra chocolate chips.