Recipes out of the Blond Box

¾ cup butter
2 ounces unsweetened chocolate
2 ¼ cups flour
2 cups sugar
¼ cup cocoa
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 eggs at room temperature
¾ cup whipping cream
1 ½ cups semi sweet chocolate chips

1. Preheat oven to 350°. Grease and flour two round 9 inch baking pans. In saucepan, melt butter and unsweetened chocolate, stirring over low heat. When melted, let cool to room temperature before adding it in the next step.

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

3. Divide batter between prepared cake pans. Bake until cake springs back when gently pressed, about 25-30 min. Cool in pans for 5 min.; invert onto wire rack.

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

5. Place one layer on cake plate. Spread with 1/3 cup frosting. Top with the second cake layer. Using remaining frosting, frost the top and sides of the cake.