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Ingredients
- 2 sticks (1-cup) unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 1/3 cups cake flour sifted
- 2/3 cup Dutch-processed cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8-ounces) sour cream
- 1 cup plus 2 tablespoons mini chocolate chips, divided
- 1/3 cup heavy whipping cream
Preparation
Step 1
Hands on: 20 minutes Total time: 1 hour, 45 minutes
Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan and sprinkle with a little cocoa.
In a large mixing bowl and using electric beaters, beat the butter until smooth and creamy, about 1 minute. Add the sugar; beat 5 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and scrape down the sides of bowl.
Sift together the flour, cocoa, baking soda, baking powder and salt.
Add the flour mixture to the cake batter in 3 portions, alternating with the sour cream in 2 portions.
Stir in by hand 3/4 cup mini chocolate chips. Spoon the batter into the prepared pan. Tap the pan firmly on counter to level the batter.
Bake 45 to 50 minutes or until a wooden skewer inserted in center comes out clean and the edges of cake pull away from the sides of the pan. Cool on a wire rack 15 minutes. Invert the cake onto the wire rack to cool completely.
Glaze:
To prepare glaze, heat the whipping cream in a microwave-safe bowl in the microwave until it just begins to boil, about 1 minute. Remove from the microwave and stir in remaining ¼ cup plus 2 tablespoons mini chocolate chips. Stir until smooth. Let the mixture cool slightly, until thickened but still pour able. Drizzle the glaze over the cake, allowing the glaze to flow down sides.