Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240g) sour cream
- 1/2 cup (120ml) milk
- 2 cups (350g) semi-sweet chocolate chips, divided
- 2 tablespoons all-purpose flour (for coating chocolate chips)
Chocolate Glaze (Optional):
- 1 cup (175g) semi-sweet chocolate chips
- 1/3 cup (80ml) heavy cream
- 1 tablespoon corn syrup (optional, for shine)
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate small bowl, toss 1 3/4 cups of the chocolate chips with 2 tablespoons of flour (this helps prevent them from sinking).
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Combine sour cream and milk in a small bowl.
- Gradually add flour mixture to butter mixture in three parts, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until combined.
- Fold in the flour-coated chocolate chips.
- Pour batter into prepared bundt pan, smooth the top, and sprinkle with remaining 1/4 cup chocolate chips.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Heat heavy cream until just simmering, pour over chocolate chips, add corn syrup if using, and let sit for 3 minutes. Stir until smooth, then pour over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes