Ingredients:
For the Cake:
.1 cup (2 sticks) unsalted butter, softened
.1 ¾ cups granulated sugar
.4 large eggs
.2 tsp vanilla extract
.2 ¼ cups all-purpose flour
.¾ cup unsweetened cocoa powder
.1 tsp baking soda
.½ tsp salt
.1 cup sour cream
.¾ cup hot water or coffee (for deeper flavor)
.1 ½ cups semi-sweet chocolate chips
Optional Chocolate Glaze:
.1 cup semi-sweet chocolate chips
.½ cup heavy cream
.1 tbsp butter (for shine)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
Cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix dry ingredients into the butter mixture in three additions, alternating with sour cream. Mix until smooth.
Slowly add hot water or coffee and stir until combined (batter will be thin).
Fold in chocolate chips.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay).
Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
For the Glaze (Optional):
Heat cream and butter until steaming. Pour over chocolate chips in a bowl.
Let sit for 2–3 minutes, then stir until smooth.
Drizzle over cooled cake and let it set before serving.
