Quit drooling and preheat the oven... good and chocolatey things are in your near future.

Double Chocolate Cake

Preheat oven to 350 degrees.  Spray 2 (9-inch) round cake pans with non-stick cooking spray on bottom and coat with flour; set aside.

Whisk baking soda into buttermilk; allow to sit a few minutes.

In a mixing bowl, combine cocoa and sugar.  Add butter, beating with an electric mixer until creamy.  Add eggs and vanilla, stir well. Add half the flour; stir.  Add half the buttermilk mixture, stir. Repeat with remaining flour and buttermilk mixture.  Batter will be very thick.  Pour in boiling water and stir by hand until mixture is smooth.

Divide batter among prepared pans.  Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes.  Remove from pans and allow cakes to cool completely.  Frost cooled cakes with Chocolate Buttercream Frosting and decorate with shards of chocolate, if desired.

To make chocolate buttercream frosting, in a microwave-safe bowl melt chocolate in the microwave on HIGH power for 1 minute. Stir mixture until smooth; allow to cool slightly. 

In a mixing bowl sift together powdered sugar and cocoa powder. Beat in melted butter until smooth, about 2 minutes. Beat in cooled melted chocolate and vanilla until smooth and creamy.