SOURDOUGH CHOCOLATE BUNDT CAKE

Preheat the oven to 350F. Grease a 10-cup bundt pan with butter and dust with flour. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In a separate large medium bowl, whisk together the eggs, vanilla, olive oil, sourdough discard, both sugars, and milk until well combined.
Pour the dry ingredient mixture into the wet, and use a wooden spoon or spatula to gently mix until just combined.
Then, pour the hot coffee into the batter mixture. Gently mix and fold in until just combined and smooth.
Pour the batter into the prepared bundt pan.
Bake at 350F for 35-40 minutes, or until a skewer inserted into the middle comes out clean or with no moist crumbs.
Once removed from the oven, allow to rest in the bundt pan for 10-15 minutes, until you see the edges of the cake start to release from the sides of the pan.
Then, carefully invert onto a cooling rack and allow to cool until warm.
While cooling, make the chocolate ganache. In a medium microwave-safe bowl, add the chocolate chips and heavy cream. Microwave at 30-second intervals, mixing in between each, until the chocolate is completely melted and fully combined.
Drizzle the chocolate ganache over the warm cake, and then top with mini chocolate chips if desired.
Enjoy!