¾cupvegetable oil, I use grapeseed but any should work
½ cupwarm water
½cupsour cream, slightly generous one(130 grams)
⅔cupminiature chocolate chips
Ganache Glaze
3ozdark chocolate, chopped
½tablespoonbutter, room temperature
½tablespooncorn syrup
⅓cupheavy cream, plus a little more if you want it thinner
Instructions
Preheat oven to 350 degrees F. Spray a 10 inch Bundt pan with flour-added baking spray or just grease and flour using your favorite greasing method.
In a large mixing bowl, combine the cake mix and pudding mix and stir well. Make a hole in the middle of the powder mixture and add the eggs. Whisk them all together, then add the oil, water, and sour cream.
Stir and then beat with an electric mixer, scraping the side of the bowl, just until blended. Add the chocolate chips and stir until evenly distributed.
Spread mixture evenly in the pan and run a knife through it to remove air bubbles. Bake for about 40-45 minutes, then test with a cake skewer or toothpick (pick should come out clean) to see if it is done.
Let the cake cool for about 15 minutes, then carefully loosen around the edges with a knife and turn cake from pan.
To make the glaze, combine the chopped chocolate, butter, and corn syrup in a small bowl. Heat the heavy cream in a small saucepan. Remove from heat and add the chocolate mixture to the cream. Stir until smooth. Alternatively, you can heat the cream in a microwave-safe Pyrex 2 cup measure, then add the chocolate mixture to the hot cream. Stir until smooth, then drizzle over the cake. Store at room temperature.