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Preheat oven to 325 degrees. Generously spray 12-cup large bundt pan or 6 mini bundt pan with non-stick cooking spray.
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In the bowl of your mixer, combine all cake ingredients. Beat on low until all ingredients are incorporated and batter is smooth, about 3 minutes.
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Pour batter into large bundt pan or ⅔ way full into the mini bundt pan.
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Bake large bundt for 35-40 minutes or mini bundt for 20-22 minutes or until the top of the cake bounces back when you touch it.
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Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely.
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To make the ganache, heat heavy whipping cream in a microwave safe bowl for 1 minute on high.
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Chop white chocolate into small chunks.
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Add white chocolate to hot cream and let sit for 5 minutes. Stir until smooth.
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Allow ganache to sit for an additional 5-10 minutes to stiffen up a bit.
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Spoon white chocolate over cakes.
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Garnish with fresh strawberries and/or carnations.