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Ingredients

¾ cup unsalted butter 2 (1 ounce) squares unsweetened chocolate 2 ¼ cups all-purpose flour 2 cups white sugar 2 teaspoons baking soda 1 teaspoon salt ¼ teaspoon unsweetened cocoa powder 1 ¾ cups buttermilk, at room temperature 2 eggs ¾ cup heavy whipping cream 1 ½ cups semisweet chocolate chips

Nutrition Info

650 calories carbohydrate: 85.3 g cholesterol: 119.4 mg fat: 32.8 g fiber: 2.5 g protein: 8.7 g saturatedFat: 20 g servingSize: - sodium: 690.2 mg sugar: 55.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat 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.
Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes, invert onto a wire rack to cool completely.
Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips, mix until frosting is smooth and starts to thicken.
Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

1 9-inch layer cake

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.