In a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the buttermilk mixture and knead vigorously until the dough starts to form.
Gradually add the butter, then knead for about 5 minutes. The dough will be soft and sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.
Generously butter a 10- to 12-cup (2.5 to 3 litres) Bundt pan. Dust with cocoa powder and set aside.
Pour the melted butter into a bowl. In another bowl, combine the sugar and cocoa powder. Set aside.
Cut the dough into about 40 pieces. Lightly roll each piece into a ball using the palms of your hands. Try not to overwork the dough.
Dip the balls in the butter to coat, then roll in the sugar mixture. Place the balls in the pan as you go. Sprinkle the remaining sugar mixture over the dough, then pour over the remaining butter. Cover with plastic wrap and let rise in a warm, humid place for 45 minutes or until the dough has risen just above the edge of the pan.
With the rack in the middle position, preheat the oven to 350°F (180°C).
Remove the plastic wrap. Bake the monkey bread for 40 minutes. Remove from the oven and immediately turn the bread out onto a serving platter. Let cool for at least 15 minutes.
Place the chocolate in a bowl.
In a saucepan or in the microwave, bring the cream to a boil. Pour over the chocolate and let melt for 1 minute. Using a spatula, stir until smooth.
When ready to serve, drizzle the ganache over the monkey bread. Enjoy warm or cooled, preferably the same day.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.