Place oven rack in the middle of the oven and preheat to 325 degrees F. Coat a 12 cup bundt pan with cooking spray and flour with a dusting of cocoa powder.
Put butter and sugar in a bowl of a mixer and beat at medium speed for 3-4 minutes or until butter is light and fluffy.
While the butter is beating, mix flour, cocoa powder, baking powder, baking soda and salt together in a bowl and set aside.
Add the eggs and yolks one at a time at medium speed to the butter mixture. Reduce the speed to low and add half of the flour mixture. Once mixed add in the Promised Land Dairy Midnight Chocolate Milk, Peppermint and Vanilla extracts mixing well. Finally add in the rest of the flour mixture.and beat on low until just incorporated. Now you can toss in those chocolate mint baking chips and give a couple of stirs until they are mixed throughout.
Place the cake batter into your greased and dusted bundt pan. Make sure the batter is level using a spatula.
Bake at 325 for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for atleast 20 minutes before flipping the cake onto a wire cooling rack and removing the pan.
While the cake is cooling you can create the chocolate ganache for over the top by melting the chocolate chips with the Promised Land Dairy Midnight Chocolate Milk. You can do this using a double boiler or just a regular pot over low heat whisking constantly.
Once the ganache is melted together smoothly drizzle over your cake on the cooling rack and sprinkle with crushed peppermints if desired.
This cake can be made gluten free by substituting a gluten free flour mix.