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1
Position a rack in the lower third of the oven.
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2
Preheat the oven to 325 degrees.
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3
Grease a 6-cup tube pan thoroughly.
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4
If using an 8x2-inch round cake pan, line the bottom with a circle of parchment paper.
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5
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.
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6
Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water.
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7
Beat on low speed just until all of the dry ingredients are moist.
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8
Turn the mixer to medium speed and beat for 1 minute.
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9
Scrape the bottom and sides of the bowl.
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10
Add 3 tablespoons water and beat for 20 seconds on medium speed.
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11
Scrape the bowl and add the remaining 3 tablespoons water.
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12
Beat for 20-30 seconds until the batter is smooth.
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13
Fold in the chocolate chips.
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14
Scrape the batter into the pan and spread it evenly.
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15
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).
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16
Set the pan on a rack to cool for ten minutes.
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17
Invert the cake onto rack (turn the round cake right side up) to cool completely.
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18
To make the glaze, start by placing the chocolate chips in a medium bowl.
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19
Bring the cream and salt to a simmer in a medium saucepan.
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20
Pour the cream over the chocolate.
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21
Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth.
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22
Cool to thicken slightly.
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23
Pour glaze over cooled cake and let set at room temperature.
