Preheat the oven to 350-degrees. Spray a 3-quart Bundt pan with a cooking spray, coating all the sides and crevices really well then dust evenly with flour.
Cream the butter until light and smooth on medium speed, about 1 to 2 minutes.
Slowly add the sugar mixing into the butter on medium speed, about 1 cup at a time. Beat until the butter and sugar are light and fluffy, about 3 to 4 minutes.
On low speed, add the eggs one at a time, blending well after adding each one.
Stir in the sour cream and the vanilla extract on low speed.
In a separate bowl whisk the flour together with the kosher salt and the baking soda. Add the flour mixture about one cup at a time, blending in on low speed, mixing just until the flour disappears. Scrape down the sides and bottom of the bowl to make sure the batter is well blended.
Scoop half of the batter into the prepared Bundt pan. Sprinkle 1 cup of the chocolate chips evenly over the batter then scatter 1 cup of the pecans over the chocolate chips.
Top with the remaining batter. Sprinkle the remaining chocolate chips and pecans over the batter.
Bake in a 350-degree oven for 1 hour and 10 minutes to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Take care not to over bake!
Cool the cake in the pan for 10 minutes before inverting the cake, still in the pan onto a wire rack. (Place the rack on top of the cake, then flip it over.) Cool for about 30 minutes then gently loosen the cake from the pan. Let the cake cool completely on a wire rack.