In a sauce pan on low heat, cook the heavy cream and butter, stirring constantly, until the butter has melted. Continue cooking until the mixture is just below boiling. Remove from the heat.

Add the dark chocolate chips to the pan, whisk until the chocolate is completely melted and smooth.  Pour the fudge into a bowl and leave to set at room temperature for 2-3 hours, whisking occasionally.

Preheat the oven to 350ºF. Prepare two 8" x 3" round cake pans by lining the bottom of the pan with parchment paper and generously greasing the sides of the pan with butter.

In a large bowl, add the flour, sugar, cocoa powder, baking powder, and salt. Mix together until fully combined. Set aside.

In a stand mixer, using the paddle attachment, mix together the softened butter, eggs, and milk.

Add the flour mixture and mix together on low speed until just combined.

Gently fold in the dark chocolate chips.

Pour the batter into the prepared cake pans. Bake for 22-24 minutes, until a toothpick inserted comes out clean.

After 5 minutes, turn the cakes out on onto a wire rack to completely cool before frosting.

Once the fudge has set to a thick and creamy consistency, add it with the softened butter and cream cheese to the bowl of a stand mixer.

Using the paddle attachment on medium speed, cream together all of the ingredients. Be sure to scrape the bowl down halfway through to prevent any lumps from forming.

Add the powdered sugar, vanilla, and salt.

Using the whisk attachment on low speed, gently whisk until the sugar is mostly incorporated. Increase to high speed and whisk until stiff peaks begin to form in the frosting.

Frost the cake and enjoy!