For the cake: 

1 box cake mix (I use Devil's Food Cake)
1 box (3.5 ounces) instant chocolate pudding
2 cups sour cream
3 large eggs
1/3 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate chips 
3/4 cup mini-chocolate chips (for garnish) 

For the ganache:

6 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 cup heavy cream

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. 

In the bowl of an electric mixer, combine cake mix, pudding, sour cream, eggs, oil and water on medium speed, until well combined. Next, fold fold in chocolate chips. Pour batter into prepared bundt pan, and bake for 50-55 minutes.

Cool cake on a wire rack for fifteen minutes. 

While the cake is cooling, place chocolate and butter in a medium bowl. Heat heavy cream in a small saucepan, and bring the cream just to a boil. Pour cream over the chocolate and butter, and stir until smooth.

Once cake is cooled, pour the ganache over the top of the cake and either allow to drizzle down the sides, or spread with a rubber spatula to smooth. (I have done it both ways, and both are equally delish!) Top with mini chocolate chips. 

Printed from A Bitchin' Kitchen
Recipe adapted from That's So Yummy