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1
For the cake: Grease and flour a 6-cup fluted tube pan and set aside.
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2
Mix the chocolate chips and liqueur in a small bowl.
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3
Add 1 tablespoon of flour and toss to coat the chips.
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4
Set aside.
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5
Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside.
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6
Mix the next six ingredients plus the remaining 1 23 cups of flour in a large bowl at very low speed.
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7
Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened.
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8
Beat a teaspoon medium speed for 1 1/2 minutes to aerate and develop the cake's structure.
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9
Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary.
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10
Stir in the chocolate chip mixture.
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11
Adjust the oven rack to middle position and heat the oven to 350F (180C).
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12
Pour the batter into the prepared pan and smooth the surface with a spatula.
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13
Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes.
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14
Transfer the cake in its pan to a wire rack.
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15
Prick the entire cake top with a toothpick.
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16
For the syrup: Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan.
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17
Bring to a boil and simmer until the sugar dissolves, about 1 minute.
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18
Brush the top of the cake with half the syrup.
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19
Cool the cake in the pan for 10 minutes.
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20
Remove the cake from the pan and place, rounded side up, on a cake plate.
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21
Brush cake surface with the remaining syrup; cool completely.
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22
(Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months).
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23
To serve: (Bring the cake to room temperature).
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24
Cut cake in slices and serve.
