Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
In a bowl whisk together flour, salt, and baking soda.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.
Now for the really decadent part. And I added this part on. I am soooo bad sometimes. Drizzle a chocolate ganache over the whole cake after you have placed it on a cake plate. The recipe follows.
Chocolate Ganache
8 oz. semisweet chocolate, finely chopped or mini chips, 1 1/2 teaspoons unsalted butter, 1 cup heavy or whipping cream
In a saucepan, heat cream slowly for about 4 minutes until boiling (do not stir).
Meanwhile, have chocolate and butter ready in a metal or Pyrex bowl. When cream begins to bubble and climb the sides of the saucepan, pour it over the chocolate in the bowl. Again, do not stir. Let the chocolate soften.
After 2 or 3 minutes, whisk or beat the softened chocolate until completely melted and smooth.
If chocolate has not melted, place over a saucepan of boiling water or in the microwave for a few seconds (glass bowl only) and whisk til smooth.
You can use this to frost cakes and cupcakes or for dipping strawberries, or as a topping for ice cream or other desserts.
With the ganache this makes this the perfect Valentine's Day dessert. As a matter of fact, I am making it again for the guests next week. Let me know how yours turns out.