Preheat your oven to 350°F and grease your Bundt pan generously. Make sure to get into all the grooves to avoid sticking.

In a large mixing bowl, combine the brownie mix, cake mix, eggs, water, oil, and sour cream. Stir everything together until smooth and fully combined. You can use a handheld mixer or mix it by hand.

Gently fold in the mini chocolate chip until evenly distributed.

Pour the batter into the prepared Bundt pan, smoothing out the top. Give the pan a couple of taps on the counter to settle the batter and get rid of bubbles.

Bake for about 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out with just a few crumbs.

Take the cake out of the oven and cool it in the pan for about 15 minutes. Then carefully invert the pan onto a wire rack and release the cake. Let it cool completely before adding the topping.

To make the ganache, heat the heavy cream in a small pot over medium heat until it's just starting to simmer. Don’t boil it. Pour the hot cream over the chocolate chips in a bowl and stir until smooth and shiny.

Drizzle the cooled cake with the ganache, letting it flow down the sides. Slice, serve, and enjoy!