Step 1

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Step 2

Grease two 8 or 9 inch round cake pans and dust with cocoa instead of flour. I also like to line the bottoms of the pans with circles of parchment paper to ensure an easy release from the pan.

Step 3

Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

Step 4

Add the butter, sugar, cocoa, vanilla extract and milk to a medium sized saucepan and bring to a gentle boil for 1-2 minutes.

Step 5

Remove from the heat and stir in the chocolate chips until melted and smooth.

Step 6

Transfer the mixture to a bowl to cool completely. This usually takes an hour or more. Stir the mixture occasionally.

Step 7

Beat in a stand mixer on low until the frosting thickens to a spreadable consistency. You can place it in the fridge a couple of times for 15 minutes or so to cool it faster if this is taking a long time to become spreadable.

Step 8

Use immediately to frost the top, middle and sides of the chocolate cake.

Step 9

Store leftovers in an airtight cake dome.