If you are having problems with your Bundt cake sticking to the pan, soften about a tablespoon of butter, combine it with a spoonful of flour, and spread it evenly throughout the pan. This will help the cake pop right out once it is done baking.
You can substitute the chocolate chips for ⅓ cup cocoa powder if you don’t want any chocolate chips in the cake.
Other ganache flavors that go well with this cake include dark chocolate sea salt, caramel, cream cheese, etc.
This cake can be stored in an airtight container on the counter or in the fridge for up to five days. Alternatively, it can be stored in sliced in the freezer for up to two months.