Mini Bittersweet Chocolate Cakes

CAKE: Preheat oven to 350°F and prepare a 15x10 baking pan with pan spray and a piece of parchment paper.

In a microwave safe bowl melt 3/4 cup of chocolate chips on 50% power for 30 seconds. Stir and keep melting in 15 second intervals until smooth, should take around 2 minutes.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer on medium speed, beat together room temperature butter and granulated sugar for 2 minutes or until lightened in color and fluffy. Gradually add in eggs one at a time. Once Smooth, add in melted chocolate and vanilla extract. Beat on medium until smooth.

Add in 1/3 of the dry ingredients and 1/3 of the buttermilk on low speed, repeat until all ingredients are incorporated.

Spread into prepared baking pan and bake for 25 minutes or until a toothpick placed in the center comes out with a few moist crumbs.

Let cool in pan for 30-45 minutes, then remove from pan and let cool for at least 3 hours or preferably overnight, covered, in the refrigerator.

FROSTING: in a microwave safe bowl melt remaining 3/4 cup (5oz) of chocolate chips following same procedure as before. Set aside. In a stand mixer beat together second measurement of softened butter and 2 cups of the powdered sugar until smooth.

Beat in the melted chocolate and salt until smooth. Add milk and vanilla and beat until combined. Add in remaining powdered sugar and beat until a smooth and spreadable texture. Add milk by the tablespoon if a thinner consistency is needed.

Cut rounds into the cake with a 3-inch round cutter, and then halve mini cakes crosswise to create 2 layers. Spread frosting over both layers and garnish the top layer with semi sweet mini chocolate chips