In a separate medium bowl whisk together the flour, baking soda and salt; set aside. In a 2-cup measuring cup with a spout whisk together the buttermilk, vegetable oil and vanilla; set aside.

Replace the whisk with the paddle attachment. Add the cool chocolate mixture and blend until incorporated scraping down the sides and bottom of the bowl as needed with a rubber spatula. Add the softened butter one tablespoon at a time mixing well after each addition before adding the next.

Next add one-third of the flour mixture then half the buttermilk blending well after each addition. Repeat adding half the remaining flour, then all remaining buttermilk and finally add the last of the flour mixture. Scrape down the sides and bottom of the bowl and fold a few times with a spatula to ensure all flour is incorporated. Divide the batter evenly between the prepared cake pans.

Bake the cakes until a toothpick inserted in the center comes out with no wet batter, about 28 to 35 minutes. Don’t over-bake! Moist crumbs are good. Cool the cakes in the pans for 15 minutes then invert onto a wire cooling rack. Cool completely before icing.

Heat the cream and corn syrup in a small saucepan over medium heat until it comes to a simmer. Remove from the heat and add the chopped chocolate. Stir and cover with a lid. Set aside for 5 minutes. Whisk gently until smooth.