• Preheat oven to 350 degrees F.
• Whisk together the first 7 dry ingredients. Set aside.
• Add the wet ingredients to a stand mixer and blend until combined.
• Slowly pour the dry mixture into the wet in the stand mixer and blend on low until incorporated.
• The batter will be thick!
• Pour batter into a silicone bundt cake pan, spread evenly. Place bundt pan onto a small baking sheet pan.
• Bake in the middle shelf of your oven for 50-55 minutes until toothpick near center comes out clean.
• Allow to cool one hour before removing onto a plate.
• Store covered in an airtight container on the counter or refrigerate for up to 7 days.

Optional Chocolate Ganache

• Place chocolate chips in a glass bowl and set aside.
• Pour heavy cream into a small sauce pan and bring to a low boil. Once ready, remove and pour over chocolate chips. Do not stir. Wait 5 minutes then stir to combine until smooth.
• The longer it sits, the thicker it becomes. Pour over cake to serve.
• Store any leftover ganache in an airtight container on the counter for up to 3 days.