Preheat oven to 350°

Beat the sour cream or yogurt, eggs, milk, and melted butter in the bowl of a stand mixer

Add the cake mix and the instant pudding mix to the wet ingredients and mix

Gently stir in 1 cup of chocolate chips into the cake batter

Spray a Bundt pan with cooking spray and sprinkle sugar, coating the inside of the entire pan.

Pour the batter into the pan.

Bake for 45-55 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool on a cooling rack for 10 minutes.

Invert the cake onto the cooling rack or serving dish.

Add 1 cup of chocolate chips to a microwave safe glass bowl.

Pour the heavy whipping cream over the chocolate chips.

Microwave at 50% power for 30 seconds, then remove and stir.

Continue to microwave at 50% power in 30 second increments, stirring in between until the chocolate is completely melted and combined with the cream.

Add the ganache to a disposable piping bag or ziplock bag, snip off the end, and drizzle back and forth over the cake.

Sprinkle the top of the cake with the mini chocolate chips.