The Best Chocolate Cake Ever

This recipe for chocolate cake is so perfect that there is no need for frosting. It is the only chocolate cake recipe that I use and everyone loves it.
If you do choose to top it with something, make it something light. Even a dollop of whipped cream or a sprinkle of powdered sugar would do the trick.
When I make this cake for adults only, I use Cafe Bustelo coffee to infuse the boiling water but if children will be having some, I leave that out. Here is that version.

The Best Chocolate Cake Ever

1 3/4 cups Flour
1 cup Cocoa Powder
1 1/2 cups Sugar
1/2 cup packed Dark Brown Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 1/2 Teaspoons Salt
2 Eggs
1 cup Heavy Cream
1/2 Cup Vegetable Oil (I use Smart Balance)
2 Teaspoons Vanilla Extract
1 1/4 cups Boiling Water
1/2 cup Mini Semi-Sweet Chocolate Chips
1/2 cup Milk Chocolate chips

Preheat oven to 350F. Spray your baking pans with non-stick cooking spray and cover the bottoms with wax paper cut into circles.
In a large bowl add the flour, cocoa, white sugar, baking powder, baking soda and salt. Whisk these ingredients well making sure that there aren't any lumps. In another bowl add the heavy cream, eggs, vegetable oil, vanilla extract, and brown sugar. Whisk just until the egg is incorporated and pour into the bowl with the dry ingredients. Pour the boiling water straight into the bowl as well and whisk immediately. Fold in the chocolate chips with a rubber spatula.
Pour the batter into the pans and bake 35-40 minutes. Check the center of the cakes with a toothpick to see if the cakes may need more time.
Let cool completely. Store in the refrigerator covered with plastic wrap.