6-oz chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/4 sticks butter, softened
2 cups firmly packed brown sugar
1 tbsp vanilla extract
5 large eggs
1 1/2 cups sour cream
1 cup chocolate chips
powdered sugar for garnish
Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray.
In a heatproof bowl, mix the cocoa powder and the chopped chocolate; pour boiling water over chocolate and stir until melted. Set aside to cool.
Meanwhile, combine the flour, salt, and baking soda.
In a separate bowl, cream the butter, brown sugar, and vanilla together until creamy. Add the eggs and blend until combined.
Fold the sour cream into the cooled chocolate mixture. Add to the butter mixture alternately with the flour mixture and blend. Stir in the chocolate chips.
Pour the batter into the prepared pan and bake at 350 degrees 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 5 to 10 minutes then remove to wire rack to cool completely. Sprinkle with powdered sugar for garnish. Add a fresh strawberry or two with each serving, if desired.