• Preheat oven to 350°F with a rack in the center of the oven. Get out a 10 or 12 cup bundt pan (see note) but don't grease it just yet.
• In a large mixing bowl, or the bowl of a stand mixer, whisk together flour, sugar, baking soda, and salt.
• In a small saucepan over medium heat, melt the butter. Once the butter is melted, add the cocoa powder, and coffee, whisking frequently. Bring the mixture to a simmer. Pour the hot coffee mixture into the flour mixture and add the oil. Beat with a hand mixer, or stand mixer with the paddle attachment, until well combined. Scrape the sides and bottom of the bowl as needed.
• Check that the batter is not hot (lukewarm is ok), before adding the following ingredients. Add eggs, sour cream, and vanilla and beat until combined. Stir in the mini chocolate chips.
• Thoroughly grease your bundt pan and pour the batter in. If you're using a smaller 10-cup bundt you will not use all the batter (see note). Tap the pan on the countertop a few times to release air bubbles. Bake for 40-48 minutes, until a toothpick inserted into a few different areas of the cake comes out clean.
• Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place directly on the the wire rack to cool completely.

Ganache:

• Place the mini chocolate chips in a bowl. Heat the cream until hot/simmering and pour it over the chocolate chips. Allow the mixture to sit at room temperature for 5 minutes. After 5 minutes, whisk until smooth.
• Place the cooled cake on your serving plate. Spoon or pour the ganache onto the cake allowing it to drip down the sides. Sprinkle with mini chocolate chips. Note: If the ganache seems too thin, let it cool a bit more and it will thicken. You want it thin enough to drip down the cake but thick enough to stick. Allow the ganache a few hours to set before serving.