Preheat oven 350°. Generously grease a 10-inch springform pan. Wrap bottom of pan with foil to avoid leakage.
Sift together onto wax paper:
1 ¼ cups flour
1 ½ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
Cream until fluffy:
1 cup unsalted butter, softened
1 ¾ cups sugar
Add, mixing on lowest speed:
¾ cup unsweetened cocoa powder
Still on slow speed, slowly add and mix until smooth and flowing:
½ cup hot water
Increase speed to medium and add one at a time, until well mixed:
Add and mix until smooth:
¾ cup light sour cream
2 tsp. vanilla
Add reserved dry ingredients, mixing until smooth.
Transfer batter to prepared pan. Sprinkle evenly over surface. Use knife to swirl in chips, leaving many on surface:
1 ½ cups semi-sweet chocolate chips, chopped
Place cake pan on baking sheet on center rack of oven and bake until wooden pick inserted in center comes out clean. About 55 minutes. I think it takes less time.
Chocolate Chip Frosting:
Melt in microwave or in double boiler:
6 oz. semi-sweet chocolate chips
¼ cup butter
Stir in until smooth:
¼ cup light sour cream
dash of salt
Frosting recipe may be doubled to fill “crater” or sweetened whipped cream may be used as an alternative.