Preheat oven to 350F degrees and spray a 10-inch Bundt pan with nonstick cooking spray (I like the kind that has flour in it).
In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
Add eggs and milk and whisk until the eggs are evenly distributed throughout the batter.
Once the eggs and milk have been whisked into the mixture, add the sour cream. Whisk the mixture again for 1-2 minutes. The mixtures should be slightly runny at this point.
Add the flour, baking powder, baking soda, and cocoa powder and whisk until no clumps of flour remain. This should take 2-3 minutes.
Gently stir in the Andes chocolate mints into the batter.
Pour half of the batter into your Bundt pan. Set aside the rest of the batter for now.
Prepare the filling by whipping the cream cheese, peppermint extract, granulated sugar and green food coloring together until smooth.
Spoon the filling evenly into the Bundt pan and cover it with the remaining cake batter. Bake the cake for 50 minutes.
Allow the cake to cool for 10 minutes after baking.
While the cake is baking, prepare the chocolate ganache by microwaving the chocolate chips and heavy cream on 20 second intervals. Stir the mixture after each interval until the chocolate is completely melted.
Remove the cake from the Bundt pan and pour the ganache onto the cake, add additional Andes to the top if desired. Serve, and enjoy!
Notes
Unsweetened cocoa powder and semi-sweet chocolate chips can be substituted for the dark.
This can be frozen, see my tips above.
Sour cream is essential to this to give the cake moisture.