Preheat the oven to 325°F. Grease a standard bundt pan well with baking spray.
Place the chocolate chips in a medium-sized bowl, add 1 tablespoon of the flour and toss to combine, set aside.
In a large bowl add the remaining flour, baking soda, and salt, whisk to combine, set aside.
In the body of a stand mixer, cream together the butter and sugar until a pale yellow color, light and fluffy. Add in the eggs one at a time until combined. Add in the milk and peppermint extract, stir in to combine.
Add ⅓ of the flour mixture and stir it in, scrape down the sides. Add ½ of the sour cream, scrape down the sides. Repeat with the remaining flour and sour cream. The last addition will be the last of the flour.
Add in green food coloring a little at a time until you get the desired color you want. Take a spatula and scrape down the sides and the bottom to make sure everything is colored and there are no white streaks of batter. Fold in the chocolate chips.
Spoon the batter into the bundt pan evenly and smooth out the top if needed. Bake for 60-75 minutes until a toothpick inserted into the center comes out clean. Let the bundt cool in the pan for 10 minutes, invert it onto your serving platter, and let it cool completely.
Once cooled, make the ganache drizzle. Chop up the chocolate bars as finely as you can and add to a heatproof bowl. Place the cream into a small saucepot over medium-low heat. Stirring occasionally, heat the cream just until a few bubbles pop up to the surface. Immediately pour the cream on top of the chocolate, let sit for 3 minutes.
Stir together to combine fully. Let cool for 5 minutes. Pour the chocolate sauce on top of the bundt cake. Garnish with more chocolate chips if desired.
Wait until the chocolate glaze has set up, this can take up to an hour. Slice and serve!