Preheat the oven to 350 degrees f.

Prepare 2 round cake pans (8”) by lightly spraying with non-stick spray and lightly flour the bottom of the pans. Set aside

In the bowl of a stand up mixer, add the softened butter and sugar and beat on high with the paddle attachment until the mixture is light and fluffy.

Mix in the eggs, one at a time and the vanilla extract.

In a medium size bowl, mix together the flour, baking powder, and salt.

Alternatively, add the flour mixture, one cup at a time with small amounts of buttermilk at a time until all the ingredients have been incorporated.

Pour into the prepared pans and bake for about 28-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.

Remove from the oven and transfer to a wire cooling rack to cool for about 15 minutes before removing from the pans.

Remove from the pans and cool completely before frosting the cake.

To make the whipped ganache: In a medium size bowl place the chocolate chips and set aside.

In a medium size saucepan, pour the whipping cream and heat on medium for a few minutes to heat. Do Not boil. (You can also heat the whipping cream in the microwave at 45 second intervals at a time. Stir in between intervals to prevent hot pockets and heat evenly).

Pour warm milk directly over the chocolate chips and allow to sit without stirring it for about 5 minutes.

After 5 minutes, stir until the cream blends into the chocolate and you get a silky smooth consistency.

Place Ganache in the refrigerator to chill while the cake is cooling. (cover bowl with plastic wrap)

With a hand mixer, whip the ganache until it becomes lighter in color and whipped well.

Spread whipped ganache on top of one of the cakes and place the second cake on top of that. Frost sides and top of cake with a small spreader.