Preheat oven to 350° F. Butter and line two 9-inch round cake pans, dust the pans with flour, tapping out the excess.
Mix the flour, baking powder and salt in a bowl and set aside. Beat the butter and sugar in a large bowl with a mixer on medium high speed until light and fluffy, about 2 minutes. Add in vanilla mix, add egg one at a time and mix for 1 additional minute(mixture may look separate at this point). Beat in the flour mixture in 2 batches, alternating with the milk, beginning and ending with flour, until just smooth.
Pour batter into prepared pans. Bake for 20 to 25 minutes or until the cake is lightly golden brown on top and a tooth pick inserted into the middle comes out clean. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cake onto a rack to cool completely.
For Vanilla Buttercream
Combine butter and powdered sugar in a large bowl with electric mixer. Add vanilla and enough milk to make desired consistency. Beat for 1 to 2 minutes until very creamy. Spread over cake. Chill cake in the refrigerator for at least 30 minutes.
For Chocolate Ganache
Place chocolate chips into a heat resistant bowl (glass or metal).
In a medium size saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. When it starts to boil, pour heavy cream into bowl of chocolate and let sit for one minute.
Whisk it together until it’s uniform in consistency and there are no bits of chocolate left. Cool ganache (do not refrigerate) for about 30 minutes, or until the ganache itself is room temperature.
Drip the sides before filling in the top. Using a household tablespoon dip in to the ganache and start by dripping the sides until they’re aesthetically pleasing before filling in the top of the cake.