Dark Chocolate Bundt Cake

Delicious cake! I made this quite a while back and as you can see, the ganache was very thin. Not sure if it was because the "vanilla white chocolate" was not available here (doubt it) or maybe I added the wrong amount of cream? I subbed a regular Lindt white chocolate bar and added the seeds of one vanilla bean. The taste was great, but as it was so thin in texture and distribution, it didn't shine through as expected to complement the cake, and didn't look like the photo on the site, either. I plan to make this again and will update when I do :)

Link to original recipe: https://www.lindt.ca/en/recipes/dark-chocolate-bundt-cake-white-chocolate-ganache-recipe

Ingredients:

1 3/4 c. all-purpose flour

1/2 c. Dutch-processed cocoa powder

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 3/4 c. sugar

1/2 c. canola oil

2 large eggs

1 tsp. vanilla extract

1 bar (100g) Lindt Excellent 85% Cacao Dark Chocolate, melted

1 1/2 c. whole milk

for the ganache (the one that turned out thin)--

1 bar (100g) Lindt white chocolate

seeds scraped from 1 vanilla bean

3 T. cream

Directions:

1. Heat oven to 350°F. Generously butter a Bundt pan (10-12 cup size).

2. Sift flour, cocoa, baking powder, salt, and baking soda together into a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat together sugar, oil, eggs, and vanilla.

4. With mixer on low, slowly stream in the melted chocolate and continue mixing until fully incorporated.

5. Beat in half of the flour mixture, followed by half of the milk. Repeat with other half of flour mixture and other half of milk.

6. Pour batter into prepared pan and smooth out the top. Transfer to oven and bake 45-50 min, or until a toothpick inserted in center of cake comes out clean.

7. Let cool on a wire rack for 10 minutes, then turn cake out of pan. Continue cooling on rack for at least one hour.

8. Make the ganache: Finely chop the white chocolate into a heavy, microwave-safe bowl. Add the cream. Microwave for 30 seconds, then stir. If lumps remain, microwave in 5-10 second increments and stir each time until smooth. Stir in the vanilla bean seeds. Then let stand for 5 minutes before spooning over cake. Serve and enjoy!