• Preheat the oven to 350F. 

Cake

• 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 the bundt pan liberally with nonstick cooking spray. Pour batter into the pan and spread out into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
• Allow the cake to cool in the pans for 10 minutes. Run a knife around the edge to loosen the cake {if needed}, then turn it out onto a cooling rack to cool completely.

Edible Cookie Dough

• In a medium bowl combine the butter or margarine with the sugars and vanilla extract, cream together using a hand held mixer. Add the all purpose flour {that has been cooked to get rid of any bacteria, see below*} and mix into the wet ingredients. Add the mini chocolate chips and stir them into the cookie dough.
• Once the cake is cooled, cut the bundt cake in half vertically and remove the top section.  Spread the cookie dough over the bottom of the cake.  Add the top of the cake and move on to the ganache.

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

• Once the cookie dough filling is in the cake and the top is back on, pour the chocolate ganache over the top of the cake, making sure to cover the top.  Refrigerate for  at least 30 minutes before cutting and serving.