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Ingredients
| 1 cup | All-purpose flour |
| 1 cup + 2 tablespoons | Sugar |
| 1/2 cup | Ghirardelli 100% Unsweetened Ground Cocoa |
| 1/2 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 6 tablespoons | Butter, very soft but not melted |
| 2 | Eggs, large |
| 2 tablespoons | Vegetable oil, flavorless such as canola or safflower |
| 1 teaspoon | Vanilla extract |
| 1/2 cup | Water, cool |
| 1/2 cup | Ghirardelli Semi-Sweet Chocolate Mini Baking Chips |
This information is approximate and for informational purposes only. The nutrition information will vary based on the individual ingredients used and does not account for any "optional" or "substitution" ingredients
Directions
- 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 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 Semi-Sweet Chocolate Glaze or Ghirardelli Brown Sugar Cocoa Glaze.
- Store and serve at room temperature.
