Ingredients:

  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.25 cup neutral oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1.5 cups semi-sweet mini chocolate chips
  • 0.5 cup unsalted butter, melted
  • 0.33 cup cocoa powder, unsweetened
  • 3 cups powdered sugar
  • 4 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 13x18 inch rimmed baking sheet with parchment paper.
  2. Cream together the softened butter, neutral oil, and granulated sugar until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in 2 tsp of vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour.
  6. Gently fold in the semi-sweet mini chocolate chips using a spatula.
  7. Spread the batter evenly into the prepared pan and bake for 25-30 minutes until edges are slightly golden and a toothpick comes out with a few moist crumbs.
  8. While the cake cools, whisk melted butter and cocoa powder until smooth.
  9. Gradually whisk in powdered sugar, heavy cream, and 1 tsp vanilla extract until the glaze is silky.
  10. Pour the glaze over the cooled cake and spread evenly.