Whipped Ganache Bundt Cake



  • 2 ¼ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter (room temperature)
  • 1 ¾ cups sugar
  • 2 teaspoons vanilla
  • 3 large eggs (room temperature)
  • 1 cup milk


  • 1 cup chocolate chips
  • 1 cup heavy whipping cream


  • 1 cup white chocolate chips
  • 1 cup heavy whipping cream


  • Preheat oven to 350 degrees.
  • Combine flour, baking powder and salt in medium bowl.
  • In another large mixing bowl, cream together butter and sugar. 
  • Add in vanilla and then eggs one at a time, mixing between each egg addition.
  •  Blend in milk.
  • Add in half of the flour half and mix well.
  • Add in the remaining flour and mix again.
  • Grease a bundt pan with shortening, then dust with flour. Pour batter into the pan. 
  • Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • Meanwhile, place the chocolate chips in a bowl. Heat the heavy cream in the microwave until it is very hot. Pour the heavy cream over the chocolate chips. Allow this to sit for 3-5 minutes. 
  • Mix the heavy cream and chocolate together until it is completely combined. The mixture will be smooth and shiny. Place the ganache into the refrigerator to chill for at least 1 hour. It will firm up as it gets colder.   
  • When cooled all the way, whip the chocolate ganache with a hand-held mixer. It will turn to a light brown shade and change consistency, becoming fluffy and “whipped”.
  • Once the cake is cool, slice off the top ¼ of the cake with a long sharp knife. Remove and set aside.
  • Cut a trench in the cake about ¼ inch in on the inside and outside and scoop out a layer of cake. (see picture above)
  • Scoop the chocolate ganache into the cake trench and fill to the top. Put the top of the cake back on.
  • If desired, heat 1 cup of heavy whipping cream to very hot and pour over 1 cup of white chocolate chips (you can also use chocolate chips for this). Allow the chips to sit in the hot cream for 3-5 minutes then stir until smooth (using the same technique as above).  
  • Allow the ganache to cool until slightly thickened, but still able to be drizzled. Drizzle over top of the cake. Dust the top with cocoa powder if you’d like!

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