Scoop in the chocolate chunk syrup mixture and swirl with a knife until the mixture is fully incorporated. Bake for 30 minutes, until a cake a toothpick inserted, comes out clean. Cool in the pan for 10-15 minutes then drizzle with ganache.
Store cake in an airtight container for up to 1 week in the fridge. Enjoy!
RECIPE EDITED ON FEB 2018 TO FIT INTO A 9'' (NON-SPRINGFORM) CAKE PAN.