Chocolate Buttermilk Cake

1 cup semisweet chocolate chips
1/4 cup water
2 1/4 cups cake flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
2 tsp vanilla extract
1 3/4 cups white sugar
3 eggs
1 cup buttermilk

1 cup semisweet chocolate chips
1/4 cup honey
2 tbsp water
1/8 tsp salt
2 cups heavy whipping cream

1. Grease 3 9-inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
2. in a small pan over low heat, combine 1 cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted and mixture is smooth. Allow to cool to room temperature.
3. Sift together flour, soda, and 1/4 tsp salt. Set aside.
4. in a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into 3 9-inch pants, and smooth tops.
5. Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10-15 minutes, then invert on wire racks; turn right side up to cool completely.
6. Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
7. To make chocolate whipped cream frosting: in a small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tbsp water and 1/8 tsp salt until chocolate is melted and mixture is smooth; cool completely. in medium bowl beat cream until it holds its shape. Gradually fold about 3 large tbsp cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.