Chocolate Pound Cake

Instructions

1. Prepare the pan
   Preheat oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, making sure to coat all crevices to prevent sticking.
2. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 5 minutes. This extended creaming incorporates air for a lighter texture.
3. Add eggs and vanilla
   Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract until well combined.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
5. Mix wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients (three additions of dry, two of sour cream). Mix on low speed just until combined after each addition.
6. Fold in chocolate chips
   Gently fold in the chocolate chips until evenly distributed throughout the batter. Do not overmix.
7. Bake the cake
   Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove air bubbles. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool and serve
   Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Just before serving, dust with confectioners' sugar if desired.