Sorry for the cake troubles, JMA_C! Bundt cakes can be tricky to release involving any batter but we do have a great blog post discussing stuck bundt tips here. My main advice for ensuring a clean release would be to use a newer Bundt pan that hasn't been put through the dishwasher and has the coating still in tact, use a non-stick baking spray, and to only spray the pan just before adding the batter. Additionally, I would recommend inverting the bundt 10 minutes after it is removed from the oven next time. One reason cakes like to stick is that they are slightly underbaked and all of the moisture has not yet evaporated so if you don't see the sides of the cake beginning to peel away from the pan, so that you can get a flat edge in between the cake and the pan, you may want to put the bundt back in the oven for another 5 minutes.

As for the ganache, if you find that it is quite bitter, you can add more confectioners sugar. With 1.5 tablespoons of unsweetened cocoa and 2 cups of confectioner's sugar, there should be a nice sweetness to the ganache but you are always welcome add more. I hope this helps!

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