Chocolate milk bundt cake

• 345gr all-purpose flour
• 2tsp baking powder
• 1tsp baking soda
• 1/2tsp salt
• 225gr butter (room temperature)
• 400gr sugar
• 4 large eggs
• 240ml chocolate milk
• Vanilla
  

Chocolate ganache

• 200gr dark chocolate
• 300ml cream
  

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1. Preheat your oven to 170C
2. Cream together your butter and sugar at high speed for about 8-10 minutes until pale and fluffy, scrape down the sides of your bowl about halfway
3. Incorporate your eggs one at a time until the whole mixture is emulsified. Add a splash of vanilla 
4. In a medium bowl, whisk together your baking soda, powder, flour & salt
5. Add the ⅓ of your flour and let that mix in, then alternate with ⅓ of your chocolate milk and continue until all your ingredients are incorporated
6. Liberally butter a bundt cake pan, and I really mean liberally!! We don’t want that cake to stick to the pan
7. Bake for 50 minutes to an hour or until a toothpick comes out clean. After it comes out of the oven, let it cool for 5-10 minutes and immediately transfer to a wire rack. Place the wire rack on top of the bundt cake pan and confidently flip it over (use kitchen towels if the pan is still too hot)
8. For the chocolate ganache, heat your cream over medium-low heat in a sauce pan
9. Pour the hot cream over your chocolate and let it sit for a minute, then stir until it becomes a smooth mix
10. Pour the chocolate ganache over your chilled cake, serve with whipped cream or a good scoop of ice cream and enjoy!