📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step prevents sticking and ensures easy removal of the cake later.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Use an electric mixer; this is way easier than doing it by hand! Trust me, your arm will thank you.
3. Beat in the eggs one at a time, then stir in the vanilla. Make sure to scrape down the sides of the bowl occasionally to ensure everything is well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
5. Stir in the boiling water; it's gonna look a little weird, but trust the process. It helps create a fudgy texture.
6. Fold in 1 cup of chocolate chips; reserving the other 1/2 cup for the topping. Do this gently so you don't deflate the batter.
7. Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining 1/2 cup of chocolate chips over the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don’t overbake; you want it fudgy, not dry!
9. Let the cake cool completely in the pan before frosting. This will prevent the frosting from melting. Patience, young Padawan!
10. Once cooled, frost the cake with your favorite chocolate frosting. A ganache is amazing, but any rich chocolate frosting works well. I like to get a little messy with it, letting some frosting drip down the sides. Get creative!
11. Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set. This helps it firm up nicely, and allows all the delicious flavors to meld together. Yum!