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For the chocolate chip cookie cake:
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Preheat the oven to 350F.
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Butter a 9 or 10-inch cake pan very well, then place a piece of similar size parchment paper on the bottom.
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Butter the parchment.
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In a large mixing bowl, sift together the flour, baking powder, and salt.
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In another bowl, whisk together the melted butter, oil, brown sugar, vanilla extract and egg until well mixed,
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Pour the wet ingredients into the dry ingredients, and fold until just moistened.
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Fold in 1 cup of chocolate chips or chunks until combined.
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Spoon the batter into the prepared cake pan.
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Smooth the top with a rubber spatular.
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Give the pan a few taps on the couter top to ensure an even layer.
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Bake in the preheated oven until the edges start to become golden, brown and puffed, about 20 minutes.
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Cool the cake in the pan for 10 minutes on a wire rack.
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Run a paring knife around the edge of the pan to loose the cake.
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Let cake cool completely before inverting it out of the pan onto the cake plate.
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Peel off the parchment, then invert it back onto the cake plate or stand.
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While the cake is cooking, make the chocolate ganache:
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In a small heat-proof bowl, add 1/2 cup of the chocolate.
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Bring the cream to a boil over medium-high heat and pour it over the chocolate.
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Stir gently until the mixture is smooth and shiny.
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Cover and set aside.
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Once the cake is cool, decorate the cake with the ganache, you can drizzle it over the cake, pipe with a piping bag, or whatever way you prefer.
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Slice into slices and serve.
