• Preheat oven to 350°F. Grease two 9x2 inch round pans and line bottoms with parchment. Grease parchment.
• In a microwave safe bowl, combine the chopped chocolate, oil, and cocoa powder. Melt chocolate by heating at 50% power for 2 minutes, stopping halfway through to stir. Be careful not to overheat, and be sure to do a lot of stirring so that chocolate melts from residual heat. Set aside to cool slightly.
• In another bowl, mix together flour, baking soda, baking powder, and salt.
• In a mixing bowl, whisk together the eggs, then whisk in the sugar and vanilla extract. Gradually whisk the chocolate mixture into the egg mixture.
• Add flour mixture alternately with the milk, beating by hand with a heavy duty scraper (or using an electric mixer on low speed) until fully blended.
• Divide batter between pans and bake on middle rack until a tester inserted in center comes out clean. For 9-inch pans, this should take about 30 minutes, but it might vary from oven to oven.
• Set the pans on a wire rack and let layers cool for about 10 minutes in the pans.
• Loosen edges with a knife and invert layers onto racks. Carefully remove parchment paper and let cool completely.

Chocolate Meringue Buttercream Frosting

• If you haven't already done so, soften the butter. The best way to do it is to just cut it and let it sit out for an hour or two (covered), but you can also do it very carefully in the microwave using one of the low power settings. It's best to do it ahead of time, though. The butter needs to be very soft but not melted.
• Melt the chocolate in the microwave by heating on high and stirring every 30 seconds until it is smooth. Set aside to cool.
• Combine the egg whites, sugar and salt in a stand mixer bowl. Set the mixing bowl over but not touching boiling water. Hold the bowl carefully with an oven mitt.
• Whisk the egg white mixture over the boiling water until is white and foamy and a thermometer registers 150 degrees F.
• Transfer bowl to the mixer stand.
• With the whisk attachment, beat on medium for about 5 minutes or until mixture has cooled somewhat and it looks like shaving foam.
• Add the butter one piece at a time with the mixer going. It will go from creamy to curdled and back to creamy.
• Once all the butter has been added, gradually add the cooled melted chocolate and the vanilla, beating on low. It should look creamy at this point and no longer curdled. Increase speed to medium and beat for about 30 seconds to lighten.
• If something happened along the way and your frosting seems too soft, chill the bowl and rewhip.
• Ice the cake.