Chocolate Chip Sour Cream Bundt Cake

1. Oven Ready

Preheat your oven to 375°F (190°C). Place a tray on the lowest rack to catch drips and prepare your 9-inch tube pan by thoroughly buttering and dusting with flour.

2. Chocolate Mixture

In a medium pot, combine sugar, unsweetened chocolate, butter, and 1 cup water. On medium heat, stir until melted and smooth. Remove from heat to cool slightly.

3. Dry Ingredients

Sift flour, baking soda, baking powder, and salt in a bowl.

4. Milk Mixture

Blend milk and vinegar in a separate small bowl.

5. Combine Wet Ingredients

Once chocolate mixture has cooled, whisk in milk mixture and eggs until well incorporated.

6. Add Dry Ingredients

Gradually whisk in dry ingredients until the batter is smooth. Stir in vanilla extract.

7. Bake

Transfer batter to the prepared tube pan. Bake until a skewer inserted into the center is clean, about 30 to 35 minutes. Allow to cool in pan for 10 minutes, then invert onto a rack to cool completely.

8. Frosting

Melt chocolate chips in a double boiler, let cool. Gradually mix in sour cream to create a smooth frosting.

9. Decorate

Once cooled, frost the cake. Optionally, cut the cake horizontally to create layers and frost in between. Use any extra frosting for decorative touches.