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Prepare two 8- or 9-inch round cake pans or one 9” x 13” pan by greasing then lining the bottom with waxed or parchment paper, then grease the paper.
Preheat oven to 325oF.
In a medium bowl, mix together sugar, all-purpose flour, unsweetened cocoa, baking soda, and salt.
In a large bowl, combine butter or canola oil and chopped bittersweet chocolate.
Microwave on high for one minute, stir, then for additional 30 second intervals, until chocolate is melted. Stir until homogeneous.
To the chocolate/butter mixture, add buttermilk, beaten eggs, and vanilla. Mix thoroughly.
Add dry ingredients and mix until just blended.
Pour evenly into prepared pans and bake at 325oF for about 35 minutes until a toothpick inserted in the middle of the cake comes out with moist crumbs adhering to it.
Cool on rack for about 15 minutes. Run a sharp knife around the edge and invert cake onto rack. Allow to cool completely before icing.