Ingredients

1 3/4 cup / 425 ml all-purpose flour

all-purpose flour

1 cup / 250 ml unsweetened cocoa

unsweetened cocoa

1/2 tsp / 2 ml each baking powder and salt

each baking powder and salt

1/2 cup / 125 ml sour cream

sour cream

3 tbsp / 45 ml hot water

hot water

2 tsp / 10 ml each instant espresso and vanilla extract

each instant espresso and vanilla extract

1 cup / 250 ml softened butter

softened butter

2 cup / 500 ml granulated sugar

granulated sugar

4 Island Gold Free Run Omega 3 eggs

Island Gold Free Run Omega 3 eggs

1 cup / 250 ml dark chocolate chips

dark chocolate chips

Directions

1. Preheat the oven to 325°F (160°C). Grease and flour a Bundt pan. Sift the flour with the cocoa, baking powder and salt; set aside. Stir hot water with espresso and vanilla in a small bowl. Whisk in sour cream; set aside.
2. Beat butter until fluffy. Add sugar and beat for 2 minutes or until very light and fluffy. Gradually beat in eggs. On low speed, alternately add the cocoa and sour cream mixtures in three additions, scraping the bowl as needed. Mix just until uniformly combined. Fold in the chocolate chips.
3. Spread evenly in the prepared pan. Bake for 70 to 75 minutes or until a toothpick inserted in the centre comes out with just a few moist crumbs. Cool for 20 minutes in the pan before turning out onto a plate. Cool completely before slicing.

Tips

• Replace the sour cream with plain yogurt (at least 2% milk fat or higher).
• Replace the instant espresso with 1 tbsp (15 mL) instant coffee.
• Garnish cake with a dusting of icing sugar.
• Add an Espresso Glaze by combining 1 tsp (5 mL) instant espresso with 3 tbsp (45 mL) boiling water and 1 tbsp (15 mL) softened butter. Blend in 1 cup (250 mL) icing sugar until smooth and pourable (add extra water if needed). Pour over cake and let stand until set.