Position an oven rack in the center of the oven and Heat oven to 350F degrees. Grease and flour the bottom and sides of a 9-inch round cake pan. (I like to use Baker's Joy Baking Spray with flour.)
Place all the ingredients in a large mixing bowl and beat with an electric mixer on low speed, scraping down the sides of the bowl several times, for 30 seconds. Increase the speed to medium-high and beat, scraping the sides of the bowl occasionally so all the ingredients are well incorporated, for 3 minutes.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.
Remove from the oven and place the pan on a wire rack to cool for 10 minutes. Then carefully remove the cake from the pan and place right side up on the wire rack to cool completely.
Transfer the cooled cake to a cake plate and spread the top of the cake with chocolate ganache.
To make the Ganache: Place the chocolate chips in a medium sized heatproof bowl. Set aside.
Heat the cream in a small saucepan over medium heat just to a boiling. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently, with a spoon or whisk, until smooth. Refrigerate until cooled and thick enough to spread, 3 to 4 hours.
When the cake and ganache are cool, spread the top of the cake with the ganache.