Instructions: Preheat oven to 350 degrees.

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 Ganache Frosting.

For the Chocolate Ganache Frosting: 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.

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