Step 1: Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan generously with butter or non-stick spray, ensuring all crevices are coated. Dust lightly with flour and tap out any excess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs

Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and continue to mix.

Step 5: Incorporate Sour Cream and Milk

Reduce the mixer speed to low and add the sour cream, followed by half of the flour mixture. Pour in the milk gradually, then add the remaining flour mixture. Mix until just combined; do not overmix.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips using a spatula. Make sure the chocolate chips are evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, invert the Bundt pan onto a wire rack to release the cake and allow it to cool completely.

Step 9: Prepare the Espresso Drizzle

In a small bowl, whisk together the powdered sugar, espresso, and vanilla extract until smooth. The consistency should be pourable but not too thin.

Step 10: Drizzle the Glaze

Once the cake has cooled, drizzle the espresso glaze over the top, allowing it to cascade down the sides of the Bundt cake. Let the glaze set for 10-15 minutes before servi