This cake has a very thick batter so don't worry that you can't "pour" it into the pan. Also, it is very cinnamon-y, so feel free to cut back on that a bit if you want a less powerful cinnamon flavor.
Pre-heat oven to 350 degrees.
2 sticks butter
2 cups sugar
3 cups all-purpose flour
Mix until lumpy and set aside. Save 1/2 cup for topping.
1 teaspoon baking soda
1 16-ounce container sour cream
1 tablespoon vanilla
1/4 cup ground cinnamon
12 ounces semi sweet chocolate chips (setting 1/4 cup aside for topping)
In another bowl, mix wet ingredients and slowly add the flour mixture (minus the reserved 1/2 cup) to the wet ingredients. Mix by hand until blended. Mixture should be lumpy.
Add chocolate chips (minus the reserved 1/4 cup). Scoop the mixture into a greased tube pan (not a bundt pan) and smooth/even the top. Spread the topping over the cake and then sprinkle the reserved chocolate chips over the topping. Bake at 350 for one hour.
Cake is done when a toothpick comes out clean. Let cool for at least an hour on a wire rack. Slide a knife between the edges of the cake and the pan and carefully slide the cake out of the pan. Then slide the knife under the cake and carefully separate the cake from the bottom/tube and lift it onto a platter.