Moist, soft, sweet pistachio bread, jam-packed with a TON of chocolate! Even chocolate streusel!
In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, and 1 1/2 cups chocolate chips. Mixture will be thick!
Spread half the batter into a well-greased tube pan or bundt pan.
In a small bowl, whisk together granulated sugar, brown sugar, cocoa powder, and cinnamon.
Sprinkle half the streusel mixture over the batter in the pan.
Swirl lightly with a knife.
Spread remaining batter into the pan.
Sprinkle with remaining streusel mixture, and swirl lightly with a knife.
Bake at 350 degrees for 40-50 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool.
Cool for 10 minutes, then run a knife around the edges to loosen bread, and invert onto a serving plate to cool completely. Do not cool bread completely in pan - it will stick!
While bread cools, prepare ganache.
In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
Microwave on high for 20-second intervals until chocolate is melted and the mixture can be whisked smooth. Do not heat for longer intervals or the chocolate may scorch.
Drizzle ganache over cooled bread, and sprinkle with remaining 1/2 cup mini semi-sweet chocolate chips, for garnish.
Allow 10-15 minutes for ganache to set. Cut and serve.