Preheat the oven to 350 degrees. Spray a bundt pan with non-stick spray and coat with a light dusting of flour. Tap out any excess flour. Set aside.

Combine the sugar, butter, and pudding mix in the bowl of a stand mixer. Beat together with the paddle attachment until smooth.

Add in the eggs and mix until combined.

Add in the milk, oil, and vanilla - mixing until smooth. Scraping down the sides of the bowl often.

Slowly stir in the flour, cocoa powder, cornstarch, baking powder, and salt. Mix until combined - scraping the sides often.

Transfer the batter to the prepared bundt pan and spread it into an even layer.

Bake for 60-70 minutes or until the center is set. The toothpick test should be mostly clean with a few crumbs.

Allow to cool completely before gently removing from the pan.

Whisk the confectioner’s sugar and cocoa powder together in a small bowl.

In another small bowl, combine the chocolate chips and heavy cream. Heat in the microwave in 30-second increments, stirring well inbetween each increment until smooth.

Whisk the melted chocolate with the sugar mixture. Add in additional cream if needed to thin the glaze. If the glaze thickens while stirring, reheat in 10-second increments, stirring inbetween each increment until smooth.

Spread the glaze evenly over the cake. Allow to set and then slice and serve.