Preheat oven to 350°F. Butter two round 9” baking pans. Line with parchment paper, then butter and flour the pans.

In a medium bowl, sift or whisk the flour, baking soda and salt together.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until light and fluffy. Add the melted chocolate and mix on low until combined. Add the eggs, one at a time, then the vanilla and mix until just incorporated.

With the mixer on low, add the flour mixture in thirds - alternating with the milk and ending with the flour. Mix until just combined.

Divide evenly between the two 9” rounds and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 20 minutes, then invert onto a flat surface to cool completely.

While the cake cools, make the frosting: cream the butter and sugar in the bowl of stand mixer fitted with a paddle attachment until light and fluffy. Turn the mixer to low, add the vanilla and cream and beat until light and fluffy.

Melt the remaining Baker’s Chocolate in a double boiler.

Place one of the cake rounds flat side up on a flat plate or cake stand. With a knife or offset spatula spread an even layer of frosting over the top of the cake (about ¼” thick). Place the second layer on top round side up. Spread the remaining frosting over the top and sides of the cake.

Use a spoon or spatula to artfully drizzle the warmed chocolate over the top of the cake.