Step 1

Preheat oven at 350°F /180°C.

Step 2

Spray or butter an 8x11-inch rectangular pan or similar, line the bottom with parchment paper if you want to, or sprinkle with fine dry breadcrumbs or flour.

Step 3

Take a tablespoon from the flour amount and mix it in a bowl with the chocolate chips (to prevent them from going to the bottom of the cake).

Step 4

In a large bowl beat the butter until creamy and add both sugars gradually, beating for 2-3 minutes total.

Step 5

Add eggs, one at a time, beating well after each addition.

Step 6

Add vanilla and almond extracts, if using, and mix.

Step 7

Add sifted dry ingredients - flour, baking powder, baking soda and salt - in 3 parts alternating with the sour cream in 2 parts. I have the dry ingredients measured and sift them directly into the butter mixture, but you can sift them first in another bowl if you want to.

Step 8

Mix well but don't beat too much, only until just incorporated.

Step 9

Add chips and cream and mix well. I recommend doing this with a spatula.

Step 10

Pour into the prepared pan and bake for 45-55 minutes, or until a tester comes out clean.

Step 11

Let cool on a wire rack.

Step 12

If some cake stuck to the sides carefully run a smooth blade knife around the sides before removing it from the pan.

Step 13

Serve at room t°.