• Preheat oven to 325°F. Butter a 10-cup Bundt pan and dust with cocoa powder. Set aside.
• In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; whisk until well blended. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Add sugar and beat until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, beat mixture 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla and Kahlua.
• Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then add the chocolate chips and chopped chocolate. Blend until combined.
• Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.
• Prepare ganache while cake is cooling.
• Pour ganache over cake to cover equally. Reserving ½ cup for drizzling. Take a handful of chocolate chips and press the along the side of the cake. Sprinkle a small handful of chocolate bars and white chocolate chips along the top of the cake. Drizzle ganache over top of cake. Serve and enjoy!

Chocolate Ganache

• Heat cream in microwave until hot, but not boiling. Add chocolate and butter. Cover with cling wrap for 5 minutes. Stir until you have a smooth mixture. If necessary, warm in the microwave at 30 second intervals and keep stirring. Bring ganache to room temperature.