This Double Chocolate Chip Bundt Cake is perfect for chocolate lovers. With three types of chocolate, it is the perfect treat for birthdays, everyday celebrations, and holidays. The batter is versatile and can be made into delicious cupcakes, perfect for individual servings and for sharing with friends and neighbors. Top with powdered sugar for a quick topping, or with prepared frosting or an easy chocolate ganache for fancier occasions.

The key ingredient in this delicious cake is the sour cream, which adds a bit of tang and helps balance the sweetness of the cake. The sour cream also makes the cake extra moist and tender. You will love this cake so much; it is sure to become a family favorite that you will make again and again.

• Unsweetened Cocoa Powder (1 cup): Your favorite unsweetened cocoa powder will work well in this recipe.
• Bittersweet Chocolate, chopped (6 ounces): Adds a rich, intense chocolate flavor. It adds depth of flavor to the cake. An excellent quality baking bar chocolate works best in this recipe.
• Boiling Water (3/4 cup): Helps melt the cocoa and bittersweet chocolate together, making a smooth mixture to add to the other ingredients.
• All-Purpose Flour (1 ¾ cups): The gluten in all-purpose flour gives the cake structure. It is the best choice for sturdy cakes, including ones with chocolate chips.
• Salt (1 teaspoon): Helps enhance the flavors and balances the sweetness of the batter.
• Baking Soda (1 teaspoon): Acts as a leavening agent. It helps the cake rise and gives baked goods a light and fluffy texture.
• Unsalted Butter (10 tablespoons): Butter adds a layer of richness and helps keep the batter tender. Unsalted butter is best for baked goods, making it easier to control the same amount of sodium in the final dessert.
• Brown Sugar (2 cups): Adds a rich buttery, caramel flavor to the batter. Light or dark brown sugar may be used in this recipe. Use chestnut brown sugar for a deeper flavor or light brown sugar for a lighter flavor.
• Vanilla Extract (1 tablespoon): An essential ingredient in many desserts, it enhances the flavor of the cake.
• Eggs (5): Creates the thickness and stability in the batter. Eggs bond with the flour to create the texture of the batter by forming a stronger gluten. The eggs also help add height to the cake.
• Daisy Sour Cream (1 ½ cups): The star ingredient that adds moistness and smoothness to the batter. It gives the cake a tender crumb and a slightly tangy taste.
• Semisweet Chocolate Chips (1 cup): The perfect balance of bitterness and sweetness, they are the ideal baking chip for cookies and cakes and add a nice texture to the cake.
• Powdered Sugar (pinch): Finely ground sugar with no hint of graininess. It adds a pretty, elegant finishing touch to the cake and is a quick and easy embellishment.

• Dutch or dark chocolate cocoa powder may be used in place of unsweetened cocoa. Dutch cocoa powder will create a less intense chocolate flavor.
• Do not pack the flour in your measuring cup. Packing the flour will lead to tougher, denser cakes. Over-fill the measuring cup and level off with a knife.
• Cake flour may be used in place of all-purpose flour.
• Did you know that brown sugar is a combination of cane sugar and molasses? The molasses in the sugar is what adds the depth of flavor and adds a bit of chew to baked goods.
• You can use all canola or vegetable oil in place of butter. Oil will make a slightly less rich cake.
• Salted butter may also be used in place of unsalted butter. If using salted butter, omit the additional salt in the batter.
• Chocolate Ganache is a great topper for cake. To make a simple ganache, heat one cup of cream in the microwave until it is warm, but not boiling, stirring often (around 160-180°F). Chop 8 ounces of good semisweet or bittersweet chocolate into tiny pieces. Pour the warm cream over the chopped chocolate in a heatproof bowl and let sit for 2-5 minutes. Stir to combine. Let the ganache sit for another 5 minutes to cool slightly and then drizzle over the cooled cake (pouring over a hot cake will make the ganache slide off and pool at the bottom of your cake plate).

1. Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Mix cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over chocolates and stir to melt. Let the mixture stand to cool slightly.
3. Meanwhile, combine flour, salt, and baking soda in a separate bowl. Set it aside.
4. Cream butter, brown sugar, vanilla until creamy. Add eggs to butter and sugar. Blend well.
5. Fold sour cream into the cooled chocolate mixture until incorporated.
6. Add flour mixture and sour cream chocolate mixture to butter mixture and blend well.
7. Add chocolate chips and stir to incorporate.
8. Pour batter into prepared pan. Bake for 55 minutes or until an inserted toothpick comes out clean.
9. Cool slightly before removing from pan. Cool completely before decorating. Sprinkle with powdered sugar and serve.