Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.

Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.

In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy.

Beat the eggs in one at a time. Fold in the dry ingredients alternately with the buttermilk.

Add dry ingredients in three divisions and liquid ingredients in 2 divisions. Begin and end with dry ingredients. Do not over mix the batter.

As soon as there are no lumps, pour into the prepared cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.

Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

In a mixer whip the softened butter with icing sugar until well combined.

Add the vanilla, whipping cream and salt. Beat for another 3-5 minutes on high to achieve creamy consistency.

Place one layer of the cake on a flat serving plate.

Add frosting to the top of that layer, reserving about ⅓ of it.

Use the other ⅓ to add a skim layer of frosting to the sides and top of the cake to keep it smooth.

Chill this cake in the refrigerator for a couple of hours before adding the chocolate coating.

Melt together the chocolate chips and cream in a double boiler until melted, avoiding overheating the chocolate.

Quickly pour the melted chocolate on top of the cake and spread it to the edges, letting it drip down the sides.

Smooth the chocolate onto the sides of the cake and chill again to set the chocolate before serving.