Preheat oven to 350 degrees F.

Using a stand mixer or handheld mixer, beat together cake mix, pudding mix, sour cream, oil, eggs and milk. Batter will be thick.

Fold in the mini chocolate chips.

Pour into a well greased bundt pan. (Note: If you use coconut oil in the cake, it won't stick. Coconut oil is wonderful like that!) Using a greased rubber scraper, smooth the batter around a bit until it's fairly even.

Bake for 50-55 minutes or until the top is springy. Cool the cake for about 15 minutes, then over turn your bundt pan onto a large plate and let cool completely.

To make chocolate glaze, combine chocolate chips, butter and cream in a glass or ceramic bowl.

Microwave for 1 minute 30 seconds. Open microwave and place a plate on top of the bowl and let sit for 5 minutes.

Remove bowl from microwave and whisk gently until mixture comes together and creates a smooth chocolate glaze.

Let sit 5-10 minutes to thicken. Pour glaze on top of cake, letting it drizzle down the sides. Top with grated chocolate curls, if desired. Let cool to set.