Best Chocolate Bundt Cake Ever (from a cake mix)

Hi friends!
Let's turn a Devil's Food bundt cake mix into a rich, moist, deeply chocolate bundt cake with ganache glaze. Very easy, delicious, and impressive! Check the blog post here: www.familysavv...
Ingredients:
CAKE:
1 box Devils Food cake mix (I use Duncan Hines)
1 small (3 oz) jello instant chocolate pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 eggs (at room temp)
8-oz sour cream (may use reduced-fat but not fat-free)
1 cup semi-sweet chocolate chips
GANACHE:
1 cup HEAVY whipping cream
1 1/3 cup semisweet chocolate chips
Instructions:
CAKE
1. Preheat oven to 350 degrees.
2. Spray bundt pan completely with Baker's Joy; set aside.
3. In a medium bowl, mix cake mix, pudding, and sugar.
4. Add oil and water, mixing with a hand mixer until combined.
5. Add eggs one at a time, blending for about 2 minutes.
6. Add sour cream and chips; blend well until all ingredients are fully incorporated.
7. Bake for approximately 40 minutes or until cake is "just set" in the center (no longer jiggles).
8. Allow cake to cool in pan 15-20 minutes before removing.
9. Gently turn the pan over; release cake onto a plate.
10. Allow cake to cool for 20 minutes before glazing.
11. Pour chocolate ganache over top, letting it drip down both sides of the cake.
GANACHE:
1. Pour chocolate chips into a small bowl.
2. Heat cream on a stovetop until it begins to simmer (not boil). Remove from heat.
3. Pour hot cream over chocolate chips, tilting bowl to make sure all chips are covered in the cream.
4. Cover the bowl to trap heat/steam inside.
5. Let sit for 5 minutes.
6. After 5 minutes, stir until all chocolate is dissolved.
7. Let the ganache sit for at least 15 minutes to thicken (longer if needed).
8. Pour ganache over cake.
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Tools I used:
Breville Smart Oven Air Fryer Pro: rstyle.me/+W1n...
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