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!