Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan to ensure that the cake releases easily after baking.
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Whisk them together until they are well mixed.
In another bowl, mix together the sour cream, vegetable oil, and slightly beaten eggs. Add the two teaspoons of vanilla extract and warm water. Whisk until the mixture is smooth.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
While the cake cools, prepare the chocolate ganache. In a small saucepan over low heat, combine the semi-sweet chocolate chips and heavy whipping cream. Stir continuously until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the additional vanilla extract.
Once the cake is completely cooled, drizzle the chocolate ganache over the top, allowing it to cascade down the sides.
