A rich and moist chocolate bundt cake perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
Use a non-stick spray or butter to ensure the cake releases easily after baking.
In a large mixing bowl, combine the cocoa powder, sugar, and baking powder.
Sift the dry ingredients to avoid lumps and ensure even mixing.
Add the sour cream and water to the dry ingredients and mix until smooth.
Mix gently to avoid overworking the batter, which can make the cake dense.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Crack the eggs into a separate bowl first to avoid shell fragments in the batter.
Fold in the chocolate chips gently to distribute them evenly.
Coat the chocolate chips in a bit of flour before adding to prevent them from sinking.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan lightly on the counter to remove air bubbles.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Run a knife around the edges of the pan to loosen the cake if needed.
Dust the cooled cake with powdered sugar or frost as desired before serving.
For a festive touch, add sprinkles or a drizzle of melted chocolate.
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