Flip the oven to 350 and grease either a 9” round or 8” square pan, preferably 2” deep. I find the 9” works perfectly.
In a large bowl or in a standing mixer, add all of the dry ingredients and whisk or mix on low until the color is even throughout.
In a smaller separate bowl, combine all the wet ingredients and give a quick whip with a fork to blend.
Add the wet ingredients to the dry all at once and stir with a strong whisk (or mix on low) until everything is completely incorporated.
Pour into the greased pan and bake until a toothpick comes out clean from the center, save a few crumbs, approximately 30-35 minutes.
Cool the cake for about ten minutes if you plan to remove it from the pan (suggested). Once it has cooled entirely, frost the cake.
To make a cupcake version, divide the batter between 12 greased paper cupcake liners in a muffin tin. Baking time is 18-20 minutes at 375, again when a toothpick tester in the center comes out clean. Remove the cupcakes from the tin and cool on a rack before frosting.
For the frosting:
In a microwave safe bowl or large glass measuring cup, add the cream (or half and half or milk) and the chips. Cook on high for thirty second intervals, stirring after each block of time until smooth and pourable. Coat the cake and serve or wait for the frosting to set.
For a non-dairy version, try a nut milk, coffee, or water, reducing the liquid to a heaping 1/4 cup. Add more liquid as necessary to achieve a pourable but not runny consistency.