Serve this versatile cake warm with lots of chocolate sauce and whipped cream. And a cup of hot cocoa, of course.
1/2 cup plus 1 1/2 Tbsp sour cream1 1/2 cups all-purpose flour1/2 tsp sea saltPreheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly. Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.Buy the full book from
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