Double Chocolate Bundt Cake with Chocolate Ganache Frosting

Chocolate Fudge Bundt Cake with Chocolate Ganache
Ingredients
For the chocolate cake:
18-½ ounces,Chocolate Cake Mix-  I used double fudge chocolate chip
2 small packages Instant Chocolate Pudding Mix
2 cups Sour Cream
3  Eggs
⅓ cups Vegetable Oil
½ cups Water
2 cups Semi-Sweet Chocolate Chips
For the ganache:
6 oz. semisweet chocolate chips
2 Tbsp. unsalted butter
1/2 cup heavy cream


Directions
Preheat oven to 350 degrees. Grease a 10-inch bunt pan. Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter, which will be thick, into prepared pan. Bake for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

While cake is cooling, make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.