• Preheat the oven to 350°.

Cake

• Combine lemon cake mix, eggs, vegetable oil, milk 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 the bundt pan liberally with nonstick cooking spray. Pour the batter into your prepared pan. Bake for 35-40 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 it 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.
• Evenly pour the chocolate ganache over the top of each cooled cake. Top with lemon garnish {if desired}. Allow the ganache to set up and serve. Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 4 days.