Preheat the oven to 350 degrees F. Grease a 10-12 cup bundt pan with butter. Dust with flour and tap out the excess.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time followed by the sour cream and vanilla extract until fully combined.

In a large bowl, stir together the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients along with the chocolate chips until just combined. Transfer the batter to the prepared bundt pan spreading into an even layer.

Bake the cake for 45-55 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool the cake in the pan for 15 minutes. Place a cooling rack on the top of the pan and carefully flip it over. The cake should drop out of the pan. If not, let it rest for an additional 5 minutes before lifting off the pan again and gently shaking, if necessary.

Let the cake cool completely before making the ganache. Place the chopped chocolate into a small bowl. Heat the heavy cream over medium heat until it is bubbling around the edges. Pour the cream over the chocolate. Let stand for a minute before gently whisking until the chocolate is melted and smooth. Slowly pour the ganache over the top of the cake and decorate with sprinkles, if using. Let the ganache set before serving.

Store in an airtight container.