Ingredients

• 0.75 cups butter
• 2 , 1 ounce
• 2.25 cups all-purpose flour
• 2 cups white sugar
• 0.25 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1.75 cups buttermilk
• 2 large eggs , at room temperature
• 0.75 cups whipping cream
• 1.5 cups semisweet chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
4. 4 Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
5. 5 Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
6. 6 Meanwhile, make the ganache: Bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until the ganache thickens and is smooth. Allow to cool slightly, about 10 minutes.
7. 7 Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

Nutrition per serving