Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease a 12-cup bundt pan.
In a large mixing bowl, combine the devil's food cake mix and instant chocolate pudding mix.
Add the sour cream, eggs, warm water, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until well combined and smooth.
Gently fold in the chocolate chips, reserving a small handful for garnish if desired.
Pour the batter into your prepared bundt pan, spreading evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely (about 2 hours).
Once cooled, dust with powdered sugar or drizzle with chocolate ganache if desired.