This chocolate cake is rich, but still light and airy. The key to this great chocolate flavor is adding coffee! A simple and elegant dessert to serve anytime!
Preheat oven to 350° F. Generously grease a bundt pan and dust the inside with cocoa powder, set aside.
In a medium saucepan, add he butter, cocoa powder, salt and coffee. Heat, stirring, until the butter melts. Set aside to cool.
While the chocolate is cooling, in a large bowl, add the flour, sugar and baking soda whisking to combine. Add the cooled chocolate mixture and stir.
Add the eggs, sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan and bake for 40-45 minutes or until a long toothpick or skewer inserted into the center comes out clean.
Dust with powdered sugar and serve with strawberries and ice cream.
I strongly recommend using brewed coffee in this recipe. I promise it won't add mocha flavor, it only helps to enhances the cake's chocolate flavor. However, you may substitute water, if desired.
A non-stick Bundt pan will work best, and prevent sticking.
A pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.