• Preheat oven to 375 degrees F.
• Grease and line 3 5-6" circular cake pans.
• In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
• Add the flour mixture alternately with the milk; beat well.
• Divide the batter amongst the 3 cake pans and bake until an inserted toothpick comes out clean, about 20-25 minutes.

Frosting

• Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
• Add remaining icing sugar ½ cup at a time until you reach your desired consistency.
• Cut the cakes into even layers using your preferred method. Stack them using thick coats of the vanilla buttercream and then give a quick "crumb coat" to seal in the crumbs.

Drip Chocolate

• Place the chocolate chips in a microwave-safe bowl and heat for 25 seconds. Stir well and repeat as necessary. Test the consistency - if it's not free-flowing, add a bit of shortening.
• Pour half of the melted chocolate onto the top of the cake and swirl out to the edges using the back of a spoon or an offset spatula.
• Once the top is covered, use additional spoonfuls of the chocolate to drip down the sides.

Setting

• Place the cake in the fridge immediately to set and harden, at least 30 minutes.