Ingredients:

• 1 cup – semi-sweet chocolate chips
• 1/4 cup – water
• 2.25 cups – Cake Flour
• 1 tsp – baking soda
• 1/4 tsp – salt
• 3/4 cup – butter, softened
• 2 tsp – vanilla extract
• 1.75 cups – white Sugar
• 3 – eggs
• 1 cup – buttermilk
• For chocolate whipped Cream frosting:
• 1 cup – semi-sweet chocolate chips
• 1/4 cup – Honey
• 2 tbsp – water
• 1/8 tsp – salt
• 2 cups – heavy whipping Cream

Method:

1. Grease three 9-inch cake pans. Line the bottoms with parchment paper.
2. Preheat an oven to 375 degrees F.
3. In a small pan over low heat, combine 1 cup of chocolate chips and 1/4 cup of water. Stir until the chocolate chips have melted and the mixture is smooth. Allow to cool to room temperature.
4. Sift flour, soda and 1/4 tsp of salt together and set aside.
5. In a large bowl, cream the butter or margarine with the sugar. Add vanilla extract.
6. Add the eggs one at a time, beating well after each addition. Beat in the chocolate mixture.
7. Stir the flour mixture into the creamed mixture alternately with buttermilk. Blend until smooth. Divide the batter between the three 9-inch pans and smoothen the tops.
8. Bake for 25 minutes or until a pick inserted in the centre comes out clean.
9. Cool the cakes in the pans for 10-15 minutes, then invert onto wire racks; turn right side up to cool completely.
10. Place 1 cake layer upside down on the cake platter. Spread with a 0.5-inch layer of chocolate whipped cream. Repeat with another cake layer.
11. Top with the remaining cake layer. Frost with the remaining cream.
12. For chocolate whipped cream frosting: In small saucepan over low heat, stir 1 cup of chocolate chips, honey, 2 tbsp of water and 1/8 tsp of salt.
13. Stir until the chocolate melts and the mixture is smooth; cool completely. In a medium-sized bowl, beat the cream until it holds its shape.
14. Gradually fold about 3 large tbsp of cream into the chocolate mixture, then fold the chocolate mixture into the remaining whipped cream until it blends well.