3/4 c. (1 1/2 stick) Butter
2 squares (2 oz.) unsweetened chocolate
2 1/4 c. all-purpose flour
2 c. sugar
1/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
1 3/4 c. buttermilk
2 eggs, at room temperature
3/4 c. whipping cream
1 1/2 c. semi-sweet chocolate chips

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a saucepan, melt butter and chocolate, stirring over low heat.

Combine flour, sugar, cocoa, baking soda and salt in a large bowl of electric mixer. Add chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minutes; increase speed to high and beat until light and fluffy, about 2 minutes.

Divide batter between cake pans.

Bake until cakes spring back when gently pressed, 25-30 minutes. Cool in pans 5 minutes; invert onto wire rack.

Meanwhile, bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.

Place 1 cooled layer on cake plate. Spread with 1/3 frosting. Top with second layer. Frost top and side of cake with remaining frosting.