1. Prepare the Pan and Oven:
Preheat your oven to 350°F (175°C). Generously spray a 10 or 12-cup bundt pan with baking spray or butter and flour it thoroughly to ensure easy release.
2. Make the Cake Batter:
In a large mixing bowl, combine the chocolate cake mix, instant pudding mix, eggs, sour cream, water, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes, until the ingredients are fully incorporated and the batter is smooth and thick.
Using a spatula, gently fold in the 1 cup of chocolate chips until they are evenly distributed throughout the batter.
3. Bake the Cake:
Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
4. Cool the Cake:
Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, carefully invert the pan onto the rack and lift it away to release the cake. Let the cake cool completely before glazing. For best results, ensure the cake is at room temperature.
5. Prepare the Ganache Glaze:
Place the 1 cup of chocolate chips for the glaze in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer (small bubbles will appear around the edges).
Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to soften the chocolate. Then, whisk gently until the mixture is completely smooth, glossy, and all the chocolate has melted. Allow the ganache to cool and thicken slightly for 15-20 minutes; it should be pourable but not runny.
6. Glaze the Cake:
Once the cake is completely cool and the ganache has thickened, carefully transfer the cake to a serving platter. Slowly pour the ganache glaze over the top of the cake, allowing it to drip down the sides naturally.
