Pre heat oven to 315
Cream cannabutter, cream cheese, sugar and salt.
Then add in cocoa, vanilla, almond and pulse once or twice only.
Alternate your wet and dry ingredients into THREE parts and add in your flour, 6 eggs, and dark chocolate cream or thick chooclate liqueur. NOTE: the chocolate cream MUST be thick.
Pulse the mixer until the egg yolks disappear but don't over mix.
Toss in your chocolate chips.
Grease and flour your bundt cake pan and pour in the batter.
Bake on 315 for 75 - 90 minutes. Shake the cake after 75 minutes so it falls and stays gooey inside.
Once your cake has cooled on the counter, pour your ganache on top, and eat!