A light and fluffy chocolate cake with a rich chocolate ganache topping.
Preheat the oven to 350 degrees F. Grease a 6 cup mini bundt cake pan.
Pour the batter into the prepared pan at 3/4th full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes and then remove and cool the rest of the way on a cooling rack.
Bring heavy cream to a simmer on the stove top, stirring occasionally. Right when it starts to simmer, remove from heat and poor over chocolate chips,stir slightly to make sure all chips are covered.
Place a lid over the bowl and let it sit for 5 minutes.
Remove the lid and stir starting in the middle and working outward with a spoon or whisk until completely smooth. Pour spoon fulls over the tops of the cakes, letting it run down the side. Add sprinkles if you choose.
Adapted from Ina Garten's Chocolate Cake Recipe.