Fudgy Chocolate Layer Cake

3/4 cup butter
2 squares (2 oz) unsweetened chocolate
2 1/4 cups flour
2 cups sugar
1/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 eggs, at room temperature
3/4 cups hipping cream
1 1/2 cups semisweet chocolate chips

Preheat oven to 350. Grease and flour 2 9" round cake pans. In a saucepan, melt butter and chocolate, stirring over low heat.

Combine flour, sugar, cocoa, baking soda, and salt in large bowl. Add 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 cake pans. Bake until cakes spring back when gently pressed, about 25-30 minutes. Cool in pans for 5 minutes; invert onto wire rack to cool completely.

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 cup frosting. Top with second layer. Frost top and sides of cake with remaining frosting.