Preheat oven to 350.

Pour cake mix and pudding mixes into a bowl. Using a stand or a hand mixer, begin mixing the dry ingredients together and slowly blend in the club soda.

Pour in the vegetable oil and continue to mix.

Beat in eggs, one at a time, mixing between additions.

Pour cake batter into well-greased bundt cake pan and bake in preheated oven for 45 minutes (go ahead and check at 42-43 minutes with a toothpick; if it comes out clean, remove from oven).

While cake is baking, prepare chocolate ganache by pouring whipping cream, chocolate chips, and instant coffee in small saucepan over medium heat. Stir occasionally until chocolate chips are completely melted and you've made a thick chocolate sauce - about 3-4 minutes.

Remove from heat and set aside.

Once cake comes out of the oven, allow to cool for about 10-15 minutes in the cake pan before transferring to a cooling rack.

Once the cake is cool (it doesn't need to be completely cool - it can still be warm), transfer to a cake plate or a platter and drizzle chocolate ganache on top - you can drizzle it on with a regular table spoon (silverware) while the ganache is still hot, or if you want a cleaner drizzle, let the ganache cool a bit, pour it into a plastic Ziplock bag, cut a tip out of the bag, and drizzle the ganache out of the bag.

Sprinkle the toffee on top to give it a finished look!

Serve pieces by themselves or with a scoop of vanilla ice cream and enjoy with family and friends!