This rich and moist cake is packed with melty chocolate chips, making it a perfect treat for any occasion. Easy to make and irresistibly delicious, it’s sure to become a favorite in your dessert rotation.
COOKBOOK / 1441
Start by heating your oven to 300°F (150°C) and grease a 12-cup Bundt pan really well, then dust it lightly with flour. In a large bowl, beat together the sugar and margarine until the mixture is light and fluffy. Add the eggs one at a time, mixing just enough to combine after each addition. Next, stir in the sour cream and vanilla extract.
In another bowl, sift together the flour, baking soda, and baking powder. Gradually add this dry mix to the wet ingredients in about four parts, beating thoroughly after each addition until you have a smooth batter.
Scoop out about 2 1/2 cups of the batter into a smaller bowl and mix in the cocoa powder until it’s a rich, dark color. Then fold the white chocolate chips into this chocolate batter. For the lighter batter, gently stir in the dark chocolate chips.
Now it’s time to layer the batters in your pan. Start with the light batter, then spoon the chocolate batter on top. You can swirl them a bit if you like, or just leave them layered.
Bake for around 1 hour and 20 minutes, until the cake is golden on top and a knife poked in the center comes out clean. Let it cool on a rack for about 20 minutes before running a knife around the edges to loosen it. Finally, flip it onto a plate or cooling rack and enjoy!
- Grease the pan thoroughly to prevent sticking, especially in the intricate grooves.
- Use room temperature ingredients for better mixing and texture.
- Avoid overmixing the batter to keep the cake light and tender.
This cake is rich and moist with a perfect balance of sweet chocolate chips throughout. Its tender crumb and beautiful shape make it a showstopper for any occasion. Plus, it’s easy to make and sure to please both kids and adults.
Serve warm or at room temperature with a dusting of powdered sugar or a drizzle of chocolate glaze. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to two months. Thaw completely before serving to enjoy the best texture.
