Preheat your oven to 350 degrees F. Butter and flour a bundt pan so your cake doesn’t stick, and set it aside for later.
Either sift together the flour, baking powder, baking soda, and salt, or aerate/combine in a food processor. I always do it in a food processor because I just dump it all in and it does all the work for me, and sifting annoys me. But either way will work. Take 2 tbsp of the flour mixture and toss the chocolate chips in it. You are coating the chocolate chips with flour so they don’t sink to the bottom (just as you would toss your blueberries with flour for a blueberry muffin recipe).
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the eggs and sugar on medium speed for 2 minutes until pale in color.
With the mixer running on low, add the oil, vanilla, and Amaretto until combined. Add 1/3 of the flour mixture, then 1/2 the sour cream, then 1/2 of the flour, the rest of the sour cream, and the rest of the flour, waiting until each installment is absorbed before adding the next batch. Stop mixing *just* before the flour disappears, dump your floured chocolate chips into the batter, and mix them in with a spatula. Scrape the batter into your buttered/floured pan.
Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out fairly cleanly (a few crumbs are okay, but no liquid).
When the cake is done, let it cool in the pan for 15 minutes before turning it out onto a cooling rack. Brush the cake with 3 tbsp of Amaretto liqueur, allowing the almond liqueur to soak into the cake a little bit. Enjoy!