Chocolate Chip Coffee Cake

Desserts

Audio By Carbonatix

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