1-Preparation and Mixing: First, you want to get your oven ready. Preheat the oven to 350°F. This is the ideal temperature for baking bundt cakes evenly. While the oven heats up, grab your bundt pan. You can use a 10- or 12-cup pan. It is very important to grease the pan thoroughly. I recommend using a baking spray that contains flour, or you can grease it with shortening and dust it with flour. This step is crucial to ensure the cake releases easily later on.

2-Preparation and Mixing: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the yellow cake mix, vanilla pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Beat these ingredients together for about two minutes. You want the mixture to be smooth and fully combined. Scrape down the sides of the bowl once or twice to make sure everything is incorporated evenly.

3-Preparation and Mixing: Once the batter is smooth, it is time for the chocolate chips. Gently fold in the two cups of mini chocolate chips. Be careful not to overmix at this stage. You just want to distribute the chips throughout the batter. Overmixing can develop the gluten too much, which might make the cake tough instead of tender.

4-Baking to Perfection: Pour the batter into your prepared bundt pan. Use a spatula to spread the batter evenly and smooth out the top. Place the pan in the center of the oven. Bake for 50 to 55 minutes. Every oven is different, so start checking the cake at the 50-minute mark.

5-Baking to Perfection: To check for doneness, lightly touch the top of the cake. It should spring back when touched. You can also insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there is wet batter on the toothpick, give it a few more minutes.

6-Cooling and Glazing: When the cake is done, remove it from the oven and place it on a wire rack. Let it cool in the pan for 20 to 30 minutes. This cooling period is important because the cake needs to set slightly before you turn it out. If you try to remove it too soon, it might break.

7-Cooling and Glazing: After the cooling time, place a serving plate upside down over the pan. Holding both the plate and the pan firmly, carefully invert them together. Lift the pan away gently to reveal the cake. Allow the cake to cool completely on the wire rack before adding the glaze.

8-Making the Chocolate Ganache Glaze: While the cake is cooling, you can prepare the chocolate ganache glaze. In a small saucepan, heat 1/2 cup of heavy cream until it is very hot, but do not let it come to a rolling boil. Place 4 ounces of semi-sweet chocolate chips in a heat-safe bowl. Pour the hot cream over the chocolate chips.

9-Making the Chocolate Ganache Glaze: Let the mixture sit for about five minutes. This allows the heat from the cream to melt the chocolate. After five minutes, whisk the mixture until it is smooth and shiny. Stir in 2 teaspoons of vanilla extract. Let the ganache cool for another 5 to 10 minutes. You want it to thicken slightly but still be pourable.

10-Making the Chocolate Ganache Glaze: Once the cake is completely cool and the ganache is ready, spoon the glaze over the top of the cake. Let it drip down the sides naturally for that beautiful, bakery-style look. The ganache will set as it cools, creating a delicious layer on top of the cake.