Chocolate Chocolate Chip Cake
1/2 cup Unsweetened Cocoa
1/2 cup Mini Semi-Sweet Chocolate Baking Chips
1 cup all purpose flour
1 cup plus 2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, very soft but not melted
2 tablespoons flavorless vegetable oil (such as canola or safflower)
2 large eggs
1 teaspoon vanilla extract
1/2 cup cool water
Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Grease the pan thoroughly. If using a round cake pan, line the bottom with a circle of parchment paper. In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water. Beat on low speed just until all of the dry ingredients are moist. Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add 3 tablespoons water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining 3 tablespoons water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.
Bake 35-40 minutes (do not open the oven for the first 30 minutes) or until a toothpick inserted into a cakey place in the center of the cake comes out clean (except for melted chocolate chips).
Set the pan on a rack to cool for ten minutes. Invert the cake onto rack (turn the round cake right side up) to cool completely. Serve plain or glaze with Ghirardelli Semisweet Chocolate Glaze or Ghirardelli Brown Sugar Cocoa Glaze. Store and serve at room temperature.
PRODUCTS USED IN THIS RECIPE