Ingredients:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
1 cup sour cream (or plain Greek yogurt)
1 cup whole milk (or buttermilk for extra richness)
2 tsp vanilla extract
1 cup semi-sweet chocolate chips (optional, for extra fudgy texture)
For the Chocolate Glaze (optional):
1 cup powdered sugar
¼ cup cocoa powder
2–3 Tbsp milk or cream
1 tsp vanilla extract
Instructions:
Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Add sour cream & vanilla, mixing until smooth.
Alternate mixing: Add dry ingredients in three parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
Optional: Fold in chocolate chips for extra decadence.
Bake: Pour into prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool: Let cake rest in pan for 10 minutes, then turn onto a wire rack to cool completely.
Glaze: Whisk glaze ingredients until smooth and drizzle over cooled cake.
enjoy