• Preheat the oven to 350 degrees Fahrenheit and generously grease a bundt pan with non-stick cooking spray (make sure to get every crevice!). Set aside.
• In a large bowl, using an electric mixer, whisk together the ½ cup softened unsalted butter and 8 oz softened cream cheese until creamy and well-combined.
• Add ½ cup tightly packed light brown sugar, and 1 cup granulated sugar and whisk until fluffy and well incorporated. Add 2 large eggs and 1 ½ teaspoons vanilla extract, and stir well.
• In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, and ½ teaspoon salt.
• Alternate adding the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with flour mixture and stirring until just combined after each addition. Scrape the bowl down after each addition.
• Divide batter into two bowls and add ¼ cup natural cocoa powder and ¼ cup mini chocolate chips to one bowl and stir well.
• Alternate dolloping the chocolate and regular/vanilla batter into the bundt pan. Once all the batter has been used, use a knife to gently swirl the batter together.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Allow to cool in the baking pan for 15 minutes, then carefully invert onto a cooling rack and allow to cool completely.

Chocolate Ganache Glaze

• Combine 1 ½ cups chocolate chips and ⅓ cup heavy cream in a small saucepan over low heat.
• Stir constantly until the chocolate is completely melted and the mixture is smooth. Remove from heat and allow to cool for 15 minutes or until the mixture has thickened.
• Once the ganache has thickened and cooled, pour it evenly over the cooled bundt cake. Allow the ganache to set for about 1 hour before slicing and serving.