Preheat the oven to 350 F. Thoroughly butter or spray a 9 1/2-10 inch bundt or tube pan (I used a 9 inch pan and made one extra mini loaf). If using a tube pan, line the bottom with buttered parchment, but I was ok with my holiday tree bundt pan and nonstick spray, I just used a lot (I was lazy with my silicone loaf pan and only sprayed lightly and it did indeed stick so do be generous).

Sift the flour, baking powder, baking soda and salt together and then whisk thoroughly. Set aside. Remove 2 tablespoons of the mixture and toss the mini chocolate chips with it.

Use an electric mixer to beat the eggs and sugar on medium speed until light and fluffy, about 2 minutes. With the mixer running on low, add the oil and vanilla until it is just blended. Add the flour mixture and sour cream, alternating, beginning and ending with the flour mix, in 3 and 2 additions respectively. Mix to incorporate. When there very little flour streaks left, add the floured chocolate chips and fold until everything is incorporated with no flour streaks.

Scrape the batter into the prepared pan. Smooth the top and place it in the oven. Bake until a toothpick inserted in the center of the cake comes out with just a few crumbs attached (ignore any melted chocolate from hitting a chip), about 1 hour. If you use a smaller pan, as I did, set the timer for less and watch the cake as it may be done early.

Let the cake cool in the pan for 15 minutes. Invert the cake onto a cooling rack lined with parchment paper (to prevent indentations and sinking). Let the cake cool completely before glazing.

For the glaze, combine the cream and corn syrup in a medium saucepan and heat over medium heat. If you are going to stud the outside of the cake with chocolate chips, also add the butter. Mix over the heat until the mixture is hot, the butter melted, and is forming tiny bubbles at the edges. Do not let it come to a true boil (if it does, pour it over the chocolate through a sieve). Pour it over the chopped chocolate and let it sit for 1 minute. Then stir the chocolate--it will become a melted, smooth ganache.

Klivans instructions call for setting the ganache aside for 20 minutes to let it thicken. I suspect (see my notes above) you should only do this if you are pressing chocolate chips into the cake. Otherwise let it cool for about 5 minutes. Remove the parchment under the cake. Place wax paper under the cooling rack. Pour the glaze over the cake, being sure to get the inside and outside. Using a second piece of wax paper to catch additional drips, remove the original wax paper and use it to pour the chocolate that dripped down back over the cake. If desired, press chocolate chips onto the exterior of the cake.

Let set completely before slicing.