Preheat your oven to 350 degrees, with your rack in the middle position.

Cream together the butter, brown sugar and salt.

Add the eggs one at a time, stirring until just incorporated after each addition.

Add the sour cream and vanilla and stir to incorporate.

Add the flour, baking powder and baking soda, and stir until it’s just beginning to be incorporated, and

then add your chocolate chips and continue stirring until all the ingredients are mixed together well.

Spoon the batter into a greased and floured nine-inch bundt pan.

Bake for 40 to 50 minutes until the cake is set (You won’t be able to use the toothpick method; just remove it when the cake looks pretty done on top. I ended up having to leave mine in for an hour, but that might have been due to my silicone pan).

Remove the cake from the oven and let it cool for 45 minutes so that it can finish setting up, then invert it onto your serving dish.