SUBMITTED BY Rosetta Sperring
D1 cup cocoa
6 ounces chopped bittersweet chocolate
¾ cup boiling water
1 ¾ cup pre-sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons softened butter (1 ¼ sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 ½ cups sour cream
1 cup semi-sweet chocolate chips
* powdered sugar as needed Preheat oven to 350 F.1. Coat a 12-cup Bundt pan with cooking spray and lightly flour.
2. Mix cocoa and chopped bittersweet chocolate in a heatproof bowl.
3. Pour boiling water over chocolates and stir to melt. Let stand to cool (about 2 – 3 minutes).
4. Meanwhile, combine flour, salt and baking soda.
5. Cream butter, brown sugar, and vanilla until creamy.
6. Add eggs one at a time to butter mixture and mix well.
7. Fold the sour cream into the cooled chocolate mixture and mix well.
8. Add the sour cream and chocolate mixture to the butter mixture and mix well.
9. Next add the flour mixture and blend well.
10. Add chocolate chips and stir to incorporate.
11. Pour into the prepared Bundt pan and bake for 55 – 60 minutes or until an inserted toothpick comes out clean. Cool slightly before removing cake from pan (approx 15 minutes).
12. Sprinkle with powdered sugar and serve. May be served with whipped cream.*Hint: you can substitute peanut butter chips in place of semi-sweet chocolate chips.
Cake is also great with drizzled white icing. Warm cake is great with vanilla ice-cream and strawberries.
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