A rich and moist chocolate bundt cake with a tangy twist from sour cream, perfect for any occasion.

1 ¾ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup unsweetened cocoa powder

1 cup granulated sugar

1 cup brown sugar, packed

1 cup sour cream

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup hot water

½ cup mini chocolate chips (optional)

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Preheat the oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.
Stir in the hot water until smooth and well combined. The batter will be thin.
Pour the batter into the prepared bundt pan and smooth out the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

If desired, add walnuts or pecans to the batter for added texture.

Drizzle chocolate ganache over the cooled cake for an extra chocolatey touch.

Try swapping mini chocolate chips for white chocolate or peanut butter chips for variety.

Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.

Freeze the cake for up to 3 months if you want to keep it longer.