Bread Machine Chocolate Cake (Cocoa and Chocolate Chips)

This recipe is spot on as chocolate and moist. No frosting needed. 

Chocolate Cake:
1 cup milk (230 mL)
¾ cup butter, melted (171 g)
2 tsp. pure vanilla extract (10 mL)
2 large eggs
2 cups all-purpose flour, unbleached (240 g)
1½ cups Erythritol Gold, packed (322 g)
½ cup unsweetened cocoa powder (42 g)
1 tsp. baking powder (4 g)
1 tsp. baking soda (5 g)
½ tsp. sea salt (3 g)
¾ cup mini semi-sweet chocolate chips (100 g) 

Chocolate Ganache (optional):
½ lb semi-sweet chocolate chips (225 g)
1 cup heavy cream (240 mL)

Unplug the bread machine and remove the bread pan.

Put all ingredients in the order listed into the bread pan fitted with the kneading paddle. Secure the bread pan in the bread maker. Select the MENU button with the following program settings:

MENU: Cake

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. After a few minutes check to see if there is flour sticking to the walls of the pan and use a spatula to pushed it down into the batter.

When the cycle is complete, remove the bread pan from the bread machine and set on the counter to cool for about an hour. Once it has cooled, turn out the cake onto a wire rack to completely cool.

Make the Chocolate Ganache (optional):
Bring the cream just to a boil over medium heat. Pour over the chocolate in a medium-sized bowl. Let stand for 10 minutes (don't stir - doing so will cool the ganache too quickly, making it grainy).

Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Drizzle over the cooled cake.