Fudgy Chocolate Layer Cake

3/4 cup (1 1/2 sticks) butter

2 squares (2 ounces) unsweetened chocolate

2 1/4 cups all-purpose flour

2 cups sugar

1/4 cup unsweetened cocoa powder

2 teaspons baking soda

1 teaspoon salt

1 3/4 cups buttermilk

2 large eggs, at room temperature

3/4 cup whipping cream

1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

Grease and flour two 9-inch round cake pans.

In a saucepan, melt butter and unsweetened chocolate, stirring, over low heat.

Set aside; cool slightly.

Combine flour, sugar, cocoa, baking soda and salt in a large bowl of electric mixer.

Add chocolate mixture, buttermilk and eggs.

Beat at low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes.

Divide batter equally between prepared pans.

Bake until cakes spring back when gently pressed, 25-30 minutes.

Cool in pans 5 minutes; invert onto wire racks.

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 a cake plate.

Spread top with 1/3 cup frosting.

Top with second layer.

Frost top and side of cake with remaining frosting.

Prep Time: 20 minutes

Baking Time: 25-30 minutes

Makes 12 servings

You can also melt the butter and chocolate for the cake by combining them in a small glass dish and microwaving on HIGH for 1-2 minutes.