Preheat your oven to 325°F . With cooking spray, spray the bottom of 2 8 inch rounds, line with parchment paper and spray the bottom and sides.
In a medium sized bowl, whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil and sugar on medium high speed until light and fluffy, about 4 minutes. The mixture should turn white and nearly double in size.
With a rubber spatula, scrape down the sides and the bottom of the bowl. With the mixer on medium speed, start adding the eggs one at a time, mixing for 30 seconds after each addition. Scrape the sides and bottom after each addition.
Once the eggs have been added, add the vanilla, LorAnn’s emulsion, sour cream, and vinegar. Mix on low just until incorporated, about 30-60 seconds.
Scrape down the sides of the bowl and turn the mixer on low. Add half of the flour mixture and half of the buttermilk to the butter mixture and mix until just incorporated. Finally, add the rest of the flour mixture and the last of the buttermilk, while mixing on low. Do not over mix, this should take 30-45 seconds.
Evenly distribute the cake batter to the prepped cake pans. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out with a few crumbs.
Allow the cakes to cool in the pan for about 10 minutes, then remove them from the pan and place them on a wire rack to cool completely. Once the cake is completely cooled, if needed, level the top off with a cake leveler or knife.
You can wrap the cake in plastic wrap and store it in the fridge until you are ready to assemble.
For the chocolate buttercream
In a microwave safe bowl, heat the chocolate for 30 seconds, stir, heat for 30 more seconds, and set aside. The chocolate will not be melted all the way, but this will help it melt quicker when you add the cream.
In another microwave proof bowl, heat the cream until nearly boiling. Make sure it doesn’t boil over. Pour the hot cream over the slightly warm chocolate chips. Let it sit for 2 minutes and then stir. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
Add the chocolate/cream mixture. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute.
Add the powdered sugar, cocoa powder, vanilla, and salt. Mix on low until combined, then turn the mixer to medium high and beat for 3 minutes.
With a wooden spoon or rubber spatula, beat by hand to mix out any air pockets.
Assembly
Ensure that your cake layers have cooled completely before assembling. Level the cakes if needed.
Start by placing a cake layer bottom side down on your serving platter, cake board, or cake stand.
Spread a generous layer of chocolate frosting evenly over the top of the first cake layer. Use an offset spatula to make it smooth and level.
Repeat this step, and this time, place the second cake layer bottom side up!
Apply a thin layer of chocolate frosting around the entire cake and freeze the cake for 10 to 15 minutes.
Once the crumb coat is set, finish frosting and decorating the cake with the remaining frosting, and serve!