Preheat your oven to 350 degrees, and grease, then line two 9 inch round cake pans with parchment and grease those as well (I use Baker’s Joy).

Melt the 4 ounces of chocolate in a double boiler or in a heat-proof bowl over simmering water. Let cool.

Combine the flour, baking soda and salt in a large bowl.

In your mixing bowl, beat the sugar and shortening until fluffy.

Beat in the eggs, one at a time until incorporated.

Beat in the cooled chocolate until completely blended into the mixture.

Alternately add the flour mixture and the milk, until the batter is well-mixed, then add the vanilla.

Pour the batter into the pans and bake for 30-35 minutes, or until a toothpick inserted into the center of a layer comes out clean. Let Cool and remove from pans.

To make the frosting, melt the 3 ounces of chocolate with the butter in a saucepan, then blend in 2 cups confectioners sugar, the cream, and the salt.

Cook and stir over low heat until it begins to bubble at the edges of the pot.

Remove from the heat and stir in 3/4 cup confectioners sugar and the vanilla.

Continue beating as the mixture cools, until it’s thick enough to spread.

Frost the layers and decorate as you please.