Zingermans Hot Cocoa Coffee Cake

• 2 1/3 cups + 1 1/2 tablespoon granulated sugar

• 10 tablespoons room temperature butter

• 1/2 cup + 1 1/2 tablespoon room temperature sour cream

• 2 room temperature eggs

• 3 room temperature egg whites

• 2 teaspoons vanilla extract

• 2 tablespoons instant espresso powder

• 2 tablespoons hot water

• 1 1/2 cups flour

• 1/2 cup + 3 tablespoons cocoa powder

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon sea salt

• 3/4 cup + 2 1/2 tablespoons chocolate chips

Preheat oven to 350 F.

Spray a Bundt pan with nonstick cooking spray.

In a mixing bowl cream the sugar and butter.

Add the sour cream and mix well.

Add the eggs and egg whites one at a time. Then add the vanilla.

Combine the espresso powder with the hot water. Stir into egg mixture.

In a separate bowl combine the flour, cocoa powder, baking powder, baking soda and salt.

Sift the dry ingredients into the wet and fold together until just combined.

Stir in the chocolate chips.

Pour into Bundt pan and bake 50-55 minutes or until toothpick comes out clean.

Cool 10 minutes then de-pan onto a plate.