• For the best results, it's recommended to read through the instructions once or twice before you begin making the cake and ganache.

Cake

• Preheat oven to 325F. Spray a 12-cup Bundt pan with non-stick baking spray (or grease then flour the pan).
• In a large mixing bowl, beat the butter, cream cheese, and sugar until it's creamy and fluffy (about 5 minutes on medium-high speed). Scrape down the sides of the mixing bowl with a spatula at least once.
  1-½ cups butter, softened, cut into 2" chunks, 8 oz block of cream cheese, softened, cut into 2" chunks, 3 cups granulated sugar
• Add eggs and flour alternatively being careful not to over blend. I like to do this in a 2-1 ratio; 2 eggs plus 1 cup flour and blend. Two more eggs and 1 cup of flour, blend. Last two eggs and flour, blend.
  6 large eggs, 3 cups all-purpose flour
• Scape down sides of bowl then add vanilla. Blend for about 30 seconds (or just until blended).
  2 teaspoon vanilla bean paste
• Fold in the mini chocolate chips with a spatula.
  1-½ cups mini semi-sweet chocolate chips
• Pour the batter evenly into the prepared Bundt pan. Run the tip of the spatula around the cake batter to make sure it's level. Then firmly tap the bottom of the cake pan on your countertop 2-3 times to make sure there are no pockets of air in the batter.
• Place the cake pan in the center of the oven (horizontally and vertically) and bake for approximately 1 hour then check on the cake. Because ovens can vary, check on the cake after an hour. The top and sides of the cake should be browned, and the top should be firm to the touch. A wooden toothpick or skewer inserted into the middle of the cake should come out with no gooey batter stuck to it; crumbs are OK. If the cake is not done after 1 hour, add an additional 10 minutes and check again. If still not done, add another 10 minutes and re-check. Just be careful not to overcook the cake!

  Important - If the top of the cake is getting too browned before the rest of the cake is done, tent it with foil (loosely cover the cake with foil, leaving a small space above the cake) and continue to bake it for another 5-15 minutes until the toothpick comes out with no wet batter on it. Be careful not to overbake the cake or it will become dry. Better to underbake the cake by a minute than to overbake it!
• Once the cake has finished baking, set the pan on a wire rack to cool for 20 minutes. Carefully turn the cake out onto a cake platter and let it completely cool off before adding the glaze.

Ganache

• Place the chocolate chips in a heatproof bowl.
  1 cup semi-sweet chocolate chips
• In a small saucepan, heat the heavy cream over medium heat. Heat it just until it starts to simmer. Do not let it come to a boil.
  ⅔ cup heavy whipping cream
• Pour the hot cream over the chocolate chips. Cover the bowl and let it sit for 5 minutes to allow the hot cream to melt the chocolate.
• Stir the mixture gently with a whisk until the chocolate is completely melted, and the cream and chocolate are fully incorporated. The ganache should be smooth and glossy.
• Spoon the ganache on top of the cake, letting it flow down the middle and sides. See the photo for example.
• Tip - This cake will get moister the day after it's made; so if you can, make it the day before you plan to serve it.