Ingredients     :

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup sour cream
2 teaspoons vanilla extract
1 cup unsalted butter
2 1/2 cups white sugar, divided
6 eggs, separated
1/4 teaspoon cream of tartar
1/2 cup semisweet chocolate chips

Direction   :

Prior to starting, bring entire of cold ingredients to the room
temperature. Set out eggs, butter and sour cream for about half an
hour prior to making cake batter. You should separate eggs while
they are still cold.

Set the oven to 165 ° C or 325 ° F to preheat. Coat a 10-in. tube
pan with grease and flour lightly. Sift cocoa powder, salt, baking
soda and flour together. In a separate bowl, mix together vanilla
extract and sour cream.

Use an electric mixer to beat butter in a big bowl for half a
minute, until creamy. Put in 2 cups of sugar gradually and beat on
high speed until fluffy and light. The mixture should be
remarkably paler in color. Put in room-temperature egg yolk one
at a time and let each yolk mix into butter mixture well prior to
putting in the next.

Add in 1/3 of the flour mixture and mix on low speed until
blended. Mix in 1/2 of the sour cream mixture and keep on
putting in flour mixture together with sour cream, alternately,
while mixing until just blended. Stir in chocolate chips.

In a clean mixing bowl, use clean beaters to beat cream of tartar
and egg whites together until forming soft peaks. Put in leftover
1/2 cup of sugar gradually and beat until forming moderately-stiff
peaks. The tip of peak formed by egg whites should curl over a
little bit once you lift up the whisk or beater. Fold one third of
meringue mixture into cake batter to lighten it, using a rubber
spatula or whisk.

Fold into batter with leftover egg white mixture until mixed.

Transfer batter into prepped pan and spread evenly. Bake cake
until it springs back when touched slightly and a toothpick exits
clean after being inserted into the center, about 75 minutes.
Allow cake to cool in pan for about 10 minutes prior to inverting
the cake on a wire rack to cool thoroughly.

Nutrition Information  : 

Calories: 516 calories;
Total Fat: 24.4
Sodium: 230
Total Carbohydrate: 69.6
Cholesterol: 142
Protein: 7.3