Combine cake mix, pudding mix, yogurt, eggs, oil, and cooled coffee in a mixing bowl. Beat on low speed for 1 minute, then switch to medium speed and beat for 2 minutes. Stir in mini chocolate chips.
Prepare a bundt pan by spraying it with nonstick cooking spray. Pour your batter into the prepared pan.
Bake in a preheated 350* oven for 50 to 55 minutes or until a toothpick inserted into the center of the ring comes out clean.
Once baked completely, remove from oven and let cool for 15 minutes in the pan.
Place a serving plate on top and flip the bundt pan with the plate over, so that it comes out of the pan and sits on your serving plate. Let cool completely.
After the cake has cooled, combine white chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and then stir until creamy. Place the melted chips into a plastic bag. Snip off one corner and drizzle over the top of the cake.
Combine caramel bits and heavy cream in a small saucepan over low heat. Stir occasionally until caramel is melted. Stir in 1 Tbsp. coarse salt.
Drizzle caramel over the chocolate and sprinkle with remaining 1/2 Tbsp. coarse salt.