2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter, softened
1/4 cup oil
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup water
2 tablespoons unsalted butter
1/2 cup sweetened condensed milk
2/3 cup semi-sweet chocolate chips
3 tablespoons corn syrup
Heat oven to 350 degrees F. Coat a bundt pan with cooking spray.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; whisk in chocolate chips until combined.
In a large mixing bowl, using a mixer on medium speed, beat butter, oil, sugar and vanilla until creamy - about 1-2 minutes. Beat in eggs until combined - about 1-2 minutes. Beat in sour cream and water until combined. Gently stir in flour mixture until just combined. Place batter into cake pan.
Bake 45 minutes or until well risen, cake pulls away from edges of pan, and a wooden skewer inserted into cake comes out with moist crumbs attached. Cool 12 minutes on a wire rack before running a knife around outside edges and inverting cake on a platter to cool.
To make the glaze, melt butter in a small saucepan over medium-low heat; stir in sweetened condensed milk until warm, but not scalding hot. Stir in chocolate chips and corn syrup until melted and smooth. Spread and drizzle glaze over cake.
Makes 10 servings