Heat oven to 350 . Coat two 8x2 inch round cake pans with non-stick spray. Line bottom of pan with waxed paper. Coat wax paper with spray.
Set aside till batter is ready.
Mix flour, baking powder, and salt in a small bowl set aside.
With mixer on medium speed beat butter and sugar in bowl until light.
Add egg whites one at a time, beating well after each addition.
On low speed beat in flour mixture alternately with buttermilk beating after each addition.
Stir in 2/3 cup chocolate chips Divide batter evenly between prepared pans. Spread level.
Bake at 350 for 37 to 39 minutes or until cakes spring back when pressed. Cool in pans on a rack for 15 minutes invert cakes . Remove pans and paper Turn right side up Cool completely.
Place chocolate chips (1 1/3 cups) in a glass bowl Microwave on high 30 minutes and stir. Heat 30 seconds and stir. Heat 45 seconds more stir till smooth. Set aside. In large bowl beat together confectioners sugar and heavy cream until blended. 1 minute. Beat in half of the melted chocolate. then the remainder. Beat 1 minute until shiny.
smooth and good spreading consistency. scraping down bowl halfway through.
Place one cake layer on a pedestal or platter . Spread with 2/3 cup frosting. Top with second cake layer. Spread side and top of cake with remaining frosting. (if it becomes stiff use warm spatula. to spread.
Garnish with chocolate curls.
Makes 12 servings
Not a NESTLÉ®-tested recipe.