Preheat oven to 375°F and prepare two 8-inch cake pans.

Beat 1 cup unsalted butter until smooth. Add 1 cup granulated sugar and continue to beat until light and fluffy.

Stir in the 2 large eggs and 1 teaspoon vanilla extract until smooth.

Sift the ¼ teaspoon salt, 1½ cups all purpose flour, and 2 teaspoons baking powder together.

Stir half of the dry ingredients into butter mixture. Then stir in the ½ cup milk. Finish by incorporating the rest of the dry ingredients.

Pour into prepared pans and bake for 20-25 minutes, or until the top springs back when lightly touched with a finger. Cool for about 5 minutes in the pan, then turn onto wire racks and cool completely.

Melt 6 oz unsweetened chocolate and ½ cup unsalted butter together in a double boiler until smooth.

Remove from heat and stir in 1 teaspoon vanilla extract and 1 lb confectioners sugar.

Add half and half or cream a bit at a time until creamy and spreadable.

Spread over cake while warm, it sets up as it cools.