1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan generously with butter or non-stick spray.
2. In a large mixing bowl, combine the cake mix and instant chocolate pudding.
3. In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee until smooth.
4. Gradually incorporate the wet ingredients into the dry mixture, stirring until fully combined and smooth.
5. Fold in the chocolate chips gently to ensure they’re evenly distributed.
6. Pour the batter into the greased bundt pan and spread it evenly.
7. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a serving platter.

Making the Ganache Icing:

1. In a small saucepan over low heat, melt the butter.
2. Stir in the cocoa powder, powdered sugar, vanilla extract, and milk until the mixture is smooth and glossy.
3. Add the pecan pieces and mix well.
4. Drizzle the warm ganache over the cake while it’s still slightly warm for the best consistency.