The Perfect Chocolate Cake

Makes 2 - 9 x 1 inch round layers
12 Tbsp. (6 oz.) Butter, unsalted, softened
4 oz. chocolate chips (good quality)
.25 c. (.75 oz) Cocoa powder, Dutch processed
.5 c. (4 oz) water, boiling
1.25 c. (12.25 oz) sugar, white
1.75 c (8.75 oz.)  Flour, all-purpose
.25 c buttermilk powder
1.5 tsp baking soda
1 tsp. salt
1 c. milk
2 tsp. vanilla
5 eggs

Preheat oven to 350F, grease and flour two 9" round cake pans. Combine chocolate, cocoa powder and hot water in microwave proof bowl. Stir, then microwave on 30% power for 1 minute at a time until the chocolate is fully melted. Cool.

Combine flour, buttermilk powder, salt and baking soda in a small bowl and mix. Combine milk and vanilla and mix. Add eggs to mixer, mix on high for 30 seconds with whip. Add sugar slowly. Mix for 3 minutes until light and fluffy. Using paddle attachment, add cooled chocolate mixture, and mix on medium speed for 30 seconds. Scrape down the bowl. Add butter 1 Tbsp at a time and mix 15 seconds between additions. Scrape sides. Add 1/3 flour mixture, mix for 30 seconds. Scrape sides. Add half buttermilk mixture, mix for 30 seconds. Repeat flour and buttermilk additions, ending with an additional flour addition. Scrape down sides and mix an additional 30 seconds on medium. Divide batter evenly between prepared pans. Smooth tops with offset spatula.

Bake for 25 to 30 minutes, until toothpick comes out clean. Cool cake in pans on wire racks for 10 minutes, then invert and cool completely before frosting.