Sour Cream-chocolate Chip Cake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 3 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 2 cups sugar
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 1/2 cups semi-sweet chocolate chips
• 1/3 cup heavy whipping cream
• 1/4 cup unsalted butter, cut up
• 2 tablespoons corn syrup
• 1 cup bittersweet chocolate chips
• 2 cups semi-sweet chocolate chips

Recipe

• 1 heat oven to 350°f spray 9 1/2- or 10-inch tube pan with fixed bottom and 3 3/4-inch-high sides with nonstick cooking spray. line bottom with parchment paper; spray paper.
• 2 in medium bowl, whisk together flour, baking powder, baking soda and salt until blended.
• 3 in large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color.
• 4 beat in oil and vanilla at low speed until blended.
• 5 beat in flour mixture just until blended.
• 6 beat in sour cream until blended.
• 7 stir in 1 1/2 cups semisweet chocolate chips.
• 8 spoon batter into pan.
• 9 bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached.
• 10 cool in pan on wire rack 15 minutes. invert cake onto wire rack; remove parchment. leave bottom-side up for glazing; cool completely.
• 11 meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot remove from heat; add bittersweet chocolate chips. let stand 1 minute stir until chocolate melts and glaze is smooth.
• 12 let stand at room temperature until slightly thickened.
• 13 with small spatula, spread glaze over top and sides of cake. let stand 30 minutes or until glaze is set.
• 14 press 2 cups semisweet chocolate chips onto sides of cake.
• 15 cake can be made up to 1 day ahead. cover and store at room temperature.