• Preheat oven to 350°F.
• Prepare Bundt cake pan by spraying liberally with cooking spray or other similar flour-based cooking spray. If you don’t have a flour-based cooking spray, for best results, coat with shortening and dust lightly with flour.
• Combine flour, baking soda and salt in medium sized mixing bowl and whisk together.
• In a large bowl using a hand mixer, or using a stand mixer, beat butter, brown sugar, granulated sugar and vanilla for three to five minutes until light and fluffy.
• Add eggs individually, beating until just incorporated.
• Alternate adding flour mixture with buttermilk, starting and finishing with flour mixture, continuing to mix the entire time.
• Fold in chocolate chips until combined, but do not overmix.
• Bake for 50 – 60 minutes or until a wooden skewer inserted near center of Bundt ring comes out clean.
• Cool cake in pan for ten minutes before removing from pan and cooling on plate or wire rack.
• Cool for at least one hour before topping with glazes or ganache(s).
• !Note: To make cake removal easier, run a butter knife along the outside edge and inside rim of the Bundt pan to loosen. If cake appears to be “sticking” once removal is attempted, place back in the warm oven (without turning on) for ten minutes and try again.
• !High Altitude Changes – Be prepared to allow for an additional 10 – 20 minutes of cooking time for this cake, depending on altitude, humidity and individual oven settings. This cake was tested at 5,250 feet above sea level and required an additional 10 minutes of baking time.

Peanut Butter “Ganache” Recipe

• Combine all ingredients together in small bowl, whisk vigorously. Continue to add milk until “ganache” reaches pourable consistency.

Chocolate Ganache Recipe

• In small saucepan, bring heavy whipping cream to a slight simmer.
• Remove from heat immediately. Add chocolate chips and allow to sit for three to five minutes.
• Stir or whisk vigorously until ganache is creamy.