Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter, coating every ridge.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter and sugar with electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- On low speed, add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour.
- Transfer one-third of batter to separate bowl. Mix in cocoa powder dissolved in hot water until smooth.
- Spoon dollops of vanilla and chocolate batter alternately into bundt pan. Gently swirl with butter knife to create marble pattern.
- Bake 50-60 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes, then invert onto wire rack.
- For ganache, heat heavy cream until simmering. Pour over chocolate chips, let sit 2 minutes, then stir until smooth.
- Pour ganache over completely cooled cake, allowing it to drip down sides naturally. Let set 30 minutes before serving.
Notes
Store covered at room temperature up to 4 days or refrigerate for longer storage. Cake can be frozen without ganache for up to 3 months. Bring to room temperature before serving for best flavor.