3 cups granulated sugar
6 tablespoons butter, softened
3 cups vegetable oil
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips, divided
Preheat oven to 350 degrees F.
Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.
Sift flour, baking powder, baking soda and salt, and add to the wet ingredients.
Fold in the water. Pour equally into 6 (8-inch) baking pans and add 1/2 cup chocolate chips into each pan. Bake for 25 minutes.
Cool. Wrap and place the cake rounds in the freezer. Remove and ice the rounds with chocolate cake frosting.
Chocolate Ganache Frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides.
Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
NOTE: I talked to their chef, and he made the following suggestion: To follow the recipe used by Claim Jumper, use mayonnaise instead of vegetable oil and eggs. Thanks, Jeff Smith.