Warm water is perfect for this recipe—there’s no need for boiling water. I simply run my tap until the water is warm and then measure it out for the cake.
Always remember to grease your cake pan with cooking spray to ensure the cake releases easily without sticking.
Including chocolate chips in the batter is completely optional. While I personally love the texture they add, you can definitely skip them if you prefer.
Make sure not to leave any batter behind. Use a spatula to scrape every bit of it from the bowl into the bundt pan.
Start checking the cake at around 40 minutes since oven temperatures can vary. If a tester comes out clean, go ahead and remove the cake.
Let the cake cool thoroughly. I usually allow it to cool quite a bit before flipping it out, and sometimes I even let it cool entirely in the pan—it works either way. Just ensure it’s fully cooled before adding the ganache so it doesn’t melt into the cake.
To easily remove the cake from the bundt pan, run a butter knife around the outer edge between the cake and the pan. Then place your serving plate on top and invert it—your cake should slide right out onto the plate.