Preheat the oven to 350 °F and grease or spray a 9-inch springform or cake pan.
In the bowl of an electric mixer, add the softened butter and sugars. Mix until lightened in color and fluffy. Add the eggs one at a time mixing after each addition. Add vanilla and mix.
In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. whisk together.
Alternately add the flour mixture and the sour cream to the sugar mixture. Mix until completely mixed.
Add 1/2 of the batter to the prepared pan. Sprinkle 1 ½ cups of chocolate chips over the batter. Top the chocolate chips with the remaining batter.
Topping
Whisk the cinnamon and brown sugar together and sprinkle it over the top of the batter.
Bake for 45 to 50 minutes or until a cake tester comes out with moist crumbs.
Drizzle
Allow the cake to cool slightly on a wire rack. Remove the cake from the pan and put it on a cake plate.
Melt 1/2 cup of chocolate chips in the microwave for 30 second intervals or use a double boiler.
Drizzle over the cake with a fork or piping bag.
Notes
Recipe originator Nicole Johnson of Or Whatever You DoIf you use a piping bag, allow the chocolate to cool to touch first to prevent melting the bag or burning your hands.The cake can be stored in an air-tight container in the refrigerator or at room temperature. This Chocolate Coffee Cake also freezes well for up to 3 months in air-tight packaging.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.