Chocolate Chip Coffee Cake

Audio By Carbonatix

Super moist and so delicious any time of day—with or without coffee!

Chocolate chip coffee cake

Ingredients:

1 1/2 cups/317g sugar

3/4 cups (1 1/2 sticks)/ 170g butter, softened

1 1/2 tsp. vanilla

3 eggs

3 cups/450g flour

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

3/4 tsp. salt

1 1/2 cups/360g sour cream

12 oz./340g chocolate chips

A few notes on making this:

This cake stays perfectly moist due to the sour cream, and will last a week covered on your kitchen counter. It will also freeze nicely if you prefer to save part of it for a later date—just wrap tightly in plastic wrap and keep in your freezer
It can easily be cut into 16 pieces or more due to the grooves in the Bundt pan. Perfect for serving at a brunch, or when you have houseguests.
The cake can sometimes stick in the pan and have trouble releasing—make sure all the grooves in the pan are greased and floured well.
Stir the chocolate chips in gently with a spatula once the batter is fully incorporated so that they aren’t crushed by the mixing paddle.
As with my other recipes, I have provided weight in grams as well as measurements for the ingredients. Weigh on a food scale for a quicker process.

Directions:

Heat oven to 325 degrees
Grease & flour a 12 cup bundt pan—I like this one
Beat sugar, butter, vanilla and eggs in bowl of stand mixer on medium speed, scraping bowl occasionally, about 2 minutes
Mix flour, baking powder, baking soda and salt together, and add into butter/sugar/egg mixture alternately with sour cream on low speed.
Stir in chocolate chips
Bake until wooden pick inserted near center comes out clean, about 70 minutes
Cool for 20 minutes and remove from pan by inverting onto serving plate