Preheat oven to 350°F (175°C). Grease a standard bundt pan thoroughly.
In a large mixing bowl, combine the eggs, sour cream, oil, coffee, and dark rum. Mix until smooth.
Gradually add the Devil’s Food cake mix and instant chocolate pudding mix to the wet ingredients, mixing on low speed until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared bundt pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before inverting it onto a serving plate.
Prepare the Ganache:
Heat the heavy cream in the microwave or on the stovetop until it is hot to the touch (approximately 80-90 seconds in the microwave).
Place the chopped semi-sweet chocolate in a heat-safe bowl.
Pour the hot heavy cream over the chocolate.
Let it sit for 1 minute, then stir gently until the ganache is smooth and glossy.
Drizzle the ganache evenly over the cooled cake.
Serve and enjoy!
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