CHOCOLATE CHIP COFFEE CAKE

This is not your average coffee cake. It is 1000x better than the average coffee cake.
The sour cream makes the batter super moist + there's a secret layer of chocolate in the middle of the cake.

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Makes: 24 servings                                                                                         Takes: 2 hours

CHOCOLATE CHIP COFFEE CAKE

Adapted from Smitten Kitchen's recipe.

Makes: 24 servings
​Takes: 2 hours

• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, separated (you’ll need both parts)
• 1 1/2 teaspoons vanilla extract
• 2 cups (16 ounces) sour cream
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon sea salt
• 2 cups semisweet chocolate chips
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon

1. ​Heat oven to 350 degrees. Butter a 9x13 inch baking pan and line the bottom with parchment paper.
2. Whisk flour, baking soda, baking powder and salt together into a small bowl.
3. In a stand mixer, cream butter and 1 1/2 cups granulated sugar. Beat in egg yolks and vanilla. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. Move to another bowl.
4. In a clean mixing bowl with clean beaters (this is important), beat eggs whites until stiff, then fold gently into batter.
5. In a small dish, combine the cinnamon and remaining 1/2 cup granulated sugar for filling and topping.
6. Spread half the cake batter in the bottom of prepared pan and spread smooth. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
7. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean. Let cool in pan. Slice and serve!