Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table. Grease and flour two 9-inch round baking pans. Or you may cut out circles of waxed paper to fit the cake pans and insert them into the pans. Spray edges with cooking spray. (I like to use waxed paper inserts when baking layer cakes to ensure that my cake will release from the pans.)
Prepare the Cake
In a large mixing bowl, mix together the chocolate cake mix, dry pudding mix, large eggs, sour cream, vegetable oil, and water on low speed until moistened. Increase speed to medium and continuing beating for two minutes.
Using a rubber spatula, fold in 1 cup of the miniature semisweet chocolate chips.
Spoon batter into prepared pans. Bake in preheated oven for 30-35 minutes until wooden toothpick inserted in center comes out clean.
Cool pans on wire racks for 10 minutes. Using a butter knife, loosen the cake from sides of pans and carefully invert onto racks, If necessary, remove waxed paper inserts from the bottom of the cakes. Cool cakes completely.
Make the Ganache Icing
Place remaining cup of semisweet chocolate chips in a microwaveable bowl. Pour heavy whipping cream over it.
Microwave on high for 30-40 seconds. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Allow to cool for 15-20 minutes to thicken.
Place one cake layer on serving plate. Top with 1/3 of the chocolate ganache and add the second cake layer. Pour remaining ganache over top and let it drape over the edge. Garnish with sliced almonds. Cover and store in refrigerator. Makes 18 servings.
Notes
*This cake's flavor and texture improves when stored overnight in the refrigerator.