Preheat oven to 350℉.
Prepare two 8-inch cake pans, by lining the bottoms with parchment, cut out to fit the bottom of the pan. Spray the paper and the sides with cooking spray.
Place all dries in a large mixing bowl and blend with a wire whisk.
In a large measuring cup, or small bowl, mix water, oil, vanilla and add to the dries, mixing until well integrated with a wooden spoon or wire whisk.
Divide the batter evenly between the two pans, and sprinkle the chocolate chips evenly over the top of each pan.
Bake cake for about 20-25 minutes, or until the cake looks solid in the middle and springs back when you press in the center with your finger. Note - a cake tester doesn’t work well for this cake due to the melted chocolate chips in the middle of the cake.
Remove cake from oven and cool for about 15 minutes. Once the layers are cool enough to handle, remove them from the pans and continue to cool completely on a wire cake rack.
At this point, you can freeze the layers in plastic wrap and foil for frosting at a later point in time, or frost right away.
To assemble the cake, slice off the rounded tops of each of the layers. Save this for snitching when you need a good chocolate fix.
Place one layer, bottom side down on your cake plate. Spread the top of that layer with 1/4 of the buttercream frosting.
Lay the second lay on top of the frosting upside down, so you have a smooth top to the cake. Continue to frost the cake on the top and sides and smooth out with an offset spatula. Using a cake spinner, just hold the spatula firmly against the side of the cake and spin slowly.
Arrange chopped toasted pistachios over the outside top edge of the cake. Add dark chocolate shavings to the center of the top of the cake if you like more decorations and more chocolate.