Black and White Pound Cake

Instructions

1. Preheat the oven to 350°F. Coat a bundt pan with cooking spray and dust it with 3 tablespoons granulated sugar.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, use an electric mixer to beat the butter at medium speed until light and fluffy. Gradually add in the sugar and vanilla, beating until blended. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with milk, beating at a low speed, beginning and ending with the flour mixture. Beat just until blended.
4. Spoon 2/3 of the batter (about 4 cups) into the prepared pan. Add the syrup and baking soda to the remaining batter in the bowl, stirring just until blended; spoon on top of the batter in the pan.
5. Bake for 1 hour to 1 hour and 15 minutes, until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
6. Cool in the pan for about 15 minutes; gently remove the cake from the pan and cool completely on a wire rack.
7. Place the chocolate in a stainless steel or glass bowl and set it aside. Bring the cream and sugar just to a boil in a small saucepan (or microwave) then pour over the chocolate and let it sit for one minute. Whisk together until smooth, and then stir in the butter until melted.
8. Drizzle the ganache over the cake, or you can choose to drizzle the ganache over individual servings instead.