• Preheat the oven to 350°.

Chocolate Cakes

• Combine chocolate cake mix, eggs, vegetable oil, water, brewed coffee and sour cream in a large bowl. Use a hand held mixer {or mix by hand} to mix the ingredients together until you have a nice and smooth batter.
• Spray each of the mini bundt pans liberally with nonstick cooking spray. Fill the pans ⅔ full. Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
• Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake to loosen them {if needed}, then turn them out onto a cooling rack to cool completely.

Chocolate Ganache

• Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there.

Assembly

• Pour about a tablespoon of chocolate ganache over the top of each cooled cake. Top with your favorite topping. Allow the ganache to set up and serve. Store cakes in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 4 days.