• Preheat your oven to 350°F and spray your mini Bundt pan with non-stick spray.
• Using an electric hand mixer, beat the eggs for about 1 minute until frothy. Add the sugar and beat for another minute until fully incorporated.
• While the mixer is running, slowly stream in the oil. Then, mix in the sour cream, baking powder, salt, and vanilla extract.
• Gently fold in the cocoa powder until mostly combined, then use the mixer to fully incorporate it.
• Fold in the flour about ½ cup at a time, avoiding a flour explosion. Once mostly mixed, finish combining with the mixer. Fold in the chocolate chips for that extra chocolatey goodness.
• Fill each Bundt pan cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted in the thickest part comes out mostly clean.
• Let the cakes rest for 10 minutes before removing them from the pan to cool completely on a wire rack.

Vaanilla Cardamom Icing

• In a small bowl, mix together the 1 1/2 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon cardamom, and 1 teaspoon vanilla. Mix together until fully incorporated and smooth.
• Drizzle the icing over the bundt cakes. I just use a spoon for this. Let them rest for 10 minutes to let the icing firm up. Serve with ice cream for an even more decadent treat.