Preheat oven to 350°F and prepare pans with pan release or non-stick spray.
Melt Baker’s chocolate in a microwave safe bowl in short bursts (20 seconds) until melted, stirring between bursts.
Add shortening and heat again until shortening has melted into the chocolate. Stir well to combine and allow to cool.
Once cooled, add eggs, vanilla bean paste, and buttermilk and whisk well to combine.
In the bowl of a stand mixer, add the all purpose flour, sugar, baking soda and salt and mix with the paddle attachment for 2 minutes to evenly distribute.
Add all liquid ingredients at once and mix on slow speed then medium till combined. Scrape down the bowl.
Slowly pour in the boiling water along the side of the bowl with the mixer on low speed. Once all water has been mixed, scrape down the sides and bottom of the bowl and mix again on medium speed for 2 minutes.
Divide evenly between the two prepared pans and bake for 35-40 minutes until a toothpick inserted comes out clean and it begins to pull from the sides of the pan.
Allow to cool in the pan for 10 minutes, then remove to a cooling rack.
* This cake will have a crust on top after baking. Wrapping it after de-panning it and immediately freezing it will help to soften that top crust and lock in moisture. If you want to use it right away, torting and trimming the top remove it, though I like to keep it one, soak it in simple syrup and fill it. It’s still fabulously delish!