In a large bowl, mix together the chocolate cake mix, eggs, water, and oil.
Grease and flour a 7 inch bundt pan.
Pour the cake batter into the bundt pan, about ¾ way full
Add 1 cup water to the inner bowl of the instant pot. Place trivet inside.
Make a foil sling and carefully lower filled bundt pan on top off trivet in the instant pot.
Loosely fold foil sling over the top of the bundt pan.
Close lid and set to sealing.
Cook on high pressure for 35 minutes.
Quick pressure release.
Let cool on a cooling rack for 30-60 minutes.
Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a wire rack above a cookie sheet
Using a small pot, heat up the heavy whipping cream until slightly boiling
Pour chocolate chips into a heat safe bowl
Pour heavy whipping cream over the chocolate chips and whisk until smooth
Pour the ganache over the cake and let sit for a few minutes
Sprinkle some mini chocolate chips over the cake
Allow ganache to set before cutting and enjoying!