• Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
• In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso/water mixture. Beat for about two minutes on medium speed until well combined. Fold in 1 ½ cup chocolate chips. Pour batter into prepared pan and smooth the top with a spoon or spatula.
• Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate. 

Prepare the Ganache

• Pour the chocolate chips into a small bowl. Add the heavy cream to a microwave safe cup or bowl and microwave on high in 15-second intervals until steaming and very hot, but not boiling. This should take anywhere from 45-60 seconds total. Immediately pour the hot cream over the chocolate chips and allow it to sit for 3 minutes before whisking in the corn syrup and vanilla to create a smooth ganache. Allow the ganache to cool for a few minutes before spooning it over the cooled cake. At this point, you can leave it as is or top with chocolate shavings, mini chocolate chips, or even sprinkles.