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Sour Cream-Chocolate Chip Cake



Heat oven to 350F Spray 9 1/2 or 10-inch tub pan with fixed bottem and 3 3/4-inch high sides with nonstic cooking spray.
Line bottom with parchment paper; spray paper.
In bowl, whisk together flour, baking powder, baking soda, and salt until blended.
In another bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy, and lightened in color.
Beat in oil and vanilla at low speed until blended.
Beat in flour mixture just until blended.
Beat in sour cream until blended.
Stir in 1 1/2 C semisweet chocolate chips.
Spoon batter into pan.
Bake 55-60 minutes or until wooden skewer inserted in center comes out clean.
Cool in pan on wire rack 15 minutes.
Invert cake onto rack; remove parchment.
Leave bottom-side up for glazing; cool completely.
Meanwhile, heat cream, butter, and corn syrup in medium saucepan over medium heat 2-3 minutes, until butter melts and mixture is hot.
Remove from heat; add bittersweet chocolate chips.
Let stand 1 minute.
Stir until chocolate melts and glaze is smooth.
Let stand at room temperature until slightly thickened.
With small spatula, spread glaze over top and sides of cake.
Let stand 30 minutes or until glaze is set.
Press 2 cups semisweet chocolate chips onto sides of cake.