3 tablespoons white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, at room temperature
2 cups white sugar
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk
3/4 cup chocolate syrup
1/4 teaspoon baking soda
8 ounces chocolate chips
3/4 cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons butter
Preheat oven to 350°F. Lightly grease bundt pan with cooking spray and dust with 3 tablespoons white sugar; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, beat butter with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until blended. Add eggs, one at a time, beating well after each addition. Add the flour mixture to sugar mixture alternately with milk, beating at a low speed, beginning and ending with the flour mixture. Beat just until blended.
Spoon 2/3 of the batter into the prepared pan. Add chocolate syrup and baking soda to the remaining batter in the bowl, stirring just until blended; spoon on top of batter in pan. Use knife or fork handle to create swirling patterns on the batter.
Bake for 1 hour to 1 hour & 15 minutes or until cake pulls away from sides of pan and toothpick inserted in the center comes out clean.
Cool in pan for about 15 minutes; gently remove cake from pan and cool completely on wire rack.
To make the ganache sauce, place chocolate in a bowl and set aside. Bring cream and sugar just to a boil in a small saucepan then pour over chocolate. Whisk together until smooth, and then stir in butter until melted. Drizzle ganache over the cake before serving.
Refrigerate any leftover Marble Pound Cake.