A chocolate bundt cake with a dense and melting texture with chocolate chips (for a 6-8 cups bundt cake pan / 20 cm pan) 8- 10 servings

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Preheat the oven to 350°F / 175°C and grease a 6-8 cup / 20 cm diameter bundt cake pan with a nonstick spray or butter.
In a bowl mix together the dry ingredients, flour, cocoa powder, baking soda, baking powder and salt.
In another container place the butter with the brown sugar, granulated sugar and vanilla and beat with an electric whisk for about 2-3 minutes until smooth.
Add the eggs one by one and beat for a few seconds to incorporate them well.
Add the fresh cream, then the dry ingredients, coffee and chocolate chips and mix gently with a spatula.
Pour the mixture into the prepared bundt cake pan and bake for about 40-50 minutes. Check for doneness with a toothpick by sticking it in the center of the cake, if it comes out clean the cake is done, if not, extend it for a few minutes.
Let the cake cool completely in the pan before removing from the pan.

Heat the chopped chocolate with the heavy cream and vegetable oil in a double boiler or in the microwave until you have a liquid glaze.
Drizzle the chocolate glaze over the bundt cake and serve immediately.

Storage: Room temperature for 2-3 days, refrigerate for 1 week or freeze for up to 3 months.

Sugar: If you make the bundt cake without the glaze then increase the amount of sugar a little.

Sour cream: You can replace it with buttermilk or yogurt.