• Preheat the oven to 350° F. Generously spray a 12-cup bundt pan with cooking spray. Set aside for later.
• In a large mixing bowl add the dry brownie mix and dry cake mix. Stir with a wire whisk to break up any clumps.
  
• Add the eggs, water, oil, and sour cream.

  Using an electric handheld blender, mix on medium speed, increasing speed as needed, until it's combined well. About 2 minutes.
• Stir in the mini chocolate chips with a spatula or a wooden spoon.
  
• Pour the batter into the prepared bundt pan.
• Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean or with moist crumbs on it.
  
• Let the cake cool inside the bundt pan for 5 minutes. Invert the Bundt Cake onto a cooling rack. Let it cool completely.

Ganache

• Once the cake is cooled completely make the ganache.
• Add the semi-sweet chocolate chips to a heat safe mixing bowl (like a glass bowl).
• In a small saucepan, over medium low heat, add the heavy cream. Bring it to a simmer which is when bubbles are just starting to form along the edges. Remove from the heat and immediately pour it over the semi-sweet chocolate chips in the bowl.
  
• Let it sit for 3 minutes and then stir with a wire whisk until it's completely combined and smooth.
  
• Using a spoon, or you can also just pour it, drizzle the ganache over the Bundt Cake.

  * I recommend putting the Bundt Cake on a cooling rack and then placing the cooling rack over a cookie sheet. This will catch all the leftovers and not make a mess of it on the counter.

  * If you want the ganache thicker let it sit, once it's mixed well, for a few minutes to thicken slightly before glazing the cake with it.
  
• If you want the chocolate curls, allow the ganache to cool slightly before doing them. Use a vegetable peeler to peel along the longer side of the chocolate bar. Allow the chocolate curls to fall on top of the ganache.