This rich and moist cake is packed with gooey chocolate chips that melt perfectly in every bite. It’s a simple treat that’s sure to satisfy your sweet tooth and impress your friends and family.
Start by heating your oven to 300°F (150°C). Grease and flour a 12-cup Bundt pan to make sure the cake doesn’t stick. In a large bowl, beat together the sugar and margarine until the mixture is light and fluffy. Then, add the eggs one at a time, mixing briefly after each addition. Stir in the sour cream and vanilla extract until everything is well combined.
In another bowl, sift together the flour, baking soda, and baking powder. Add this dry mix to the wet ingredients in four parts, beating well after each addition until the batter is smooth.
Scoop out about 2 ½ cups of the batter into a small bowl and mix in the cocoa powder until it turns a rich chocolate color. Fold in the white chocolate chips. Then, stir the dark chocolate chips into the remaining plain batter.
To assemble, pour half of the plain batter into the Bundt pan, then add all of the chocolate batter on top, and finish with the rest of the plain batter. Bake for about 1 hour and 20 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Let the cake cool for about 20 minutes on a wire rack. Run a knife around the edges to loosen it, then carefully flip the cake onto a plate or cooling rack. Enjoy!
- Make sure to grease the bundt pan well to prevent sticking.
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to keep the cake tender and light.
This cake is rich and moist with gooey chocolate chips in every bite. Its soft crumb pairs perfectly with a cup of coffee or tea. Plus, the bundt shape makes it look special without extra effort.
Serve slices plain or dusted with powdered sugar for a simple treat. You can also add a scoop of vanilla ice cream or a drizzle of chocolate sauce to make it extra indulgent.
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months. Let it thaw completely before serving.
