GHIRARDELLI CHOCOLATE CAKE

6 ounces Ghirardelli Milk Chocolate
1/2 cup boiling water
1 cup butter, softened
1 1/2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FOR THE FROSTING:
2 oz Ghirardelli unsweetened chocolate
3 tbsp butter, softened
2 cups powdered sugar
1/8 tsp vanilla
dash of salt
4 tbsp hot milk (as needed)
1/2 cup heavy (whipping) cream (for top)
shaved milk chocolate (for garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease 3 (8 or 9-inch cake pans).

Melt milk chocolate in boiling water. Cool.

Cream 1 cup butter and sugar until light add egg yolks, one at a time, beating until very smooth. Add chocolate and 1 teaspoon vanilla; set aside.

Sift flour, baking soda and 1/2 teaspoon salt together. Add alternately with buttermilk to chocolate mixture, beating well after each addition.

Beat egg whites stiff, fold into batter. Pour batter into prepared cake pans.

Bake in 350 degree F oven 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire racks. After cool, frost.

TO MAKE THE FROSTING:
Melt unsweetened chocolate over top of double boiler.

Cream 3 tablespoons butter and sugar together. Add melted chocolate, 1/8 teaspoon vanilla and dash salt. Add enough of the milk to make good spreading consistency.

TO ASSEMBLE THE CAKE:
Spread frosting between bottom 2 layers and sides of cooled cake. Whip cream until stiff and spread on top layer. Garnish with shaved chocolate.