Preheat oven to 350 degrees. Spray bundt pan with baking spray, set aside.
In a large bowl, beat together sugar, eggs, oil, peppermint schnapps, Kahlua, and chocolate liqueur until smooth.
In a second bowl, whisk together the flour, pudding mix, espresso powder, cocoa powder, baking soda, baking powder, and salt.
Add dry ingredients to the bowl with the liquid ingredients, and beat together until well combined, about 2 minutes.
Pour batter into prepared bundt pan. Tap pan on counter top or floor to release air bubbles.
Bake for 60 - 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove cake from oven and allow to cool in the pan for 10 minutes.
Whisk the glaze ingredients together in a small bowl until smooth and desired consistency. You don't want it too thin.
Flip cake out onto a metal cooking rack (round is easiest) and place over a large plate. Using a large spoon, drizzle the glaze over the top of the cake.
When you run out of glaze, move the cooling rack to a second plate. Reuse the glaze and continue pouring over the cake until you run out of glaze, about 3 or 4 times.
Allow cake to cool and glaze to set.
In a small microwave safe bowl, combine the chocolate chips, butter, and cream. Microwave for 30 seconds, then stir until smooth. If chocolate is not melted, microwave in 15 second increments until melted.
Drizzle the ganache over the cooled cake. Sprinkle with shaved chocolate sprinkles if desired. Allow to cool completely before serving.
These cakes taste best 24 hours after baking. This allows the flavors to blend and the alcohol to cool completely.
If you do not wish to use alcohol, replace with 1 1/4 cups of cooled espresso or double strength coffee and 1 Tablespoon of peppermint extract.
For a stronger coffee flavor, replace the Godiva Chocolate Liqueur with cooled espresso or double strength coffee.