Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease and flour 3 8 inch circle cake pans.

In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Place the butter and sugar in a bowl of a stand up mixer. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.

Add in the eggs and vanilla and mxi until combined.

Add in approximately half of the flour mixture and mix until combined. Add in half of the buttermilk and mix.

Repeat with the remaining flour and buttermilk until all in mixed together.

Pour the batter evenly into the prepared pans.

Bake for 28-35 minutes until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pans for 10 minutes.

Use a knife to carefully loosen the cakes from the pan and move them to a cooling rack to cool completely before topping with the frosting.

Place the ricotta cheese in between 2 paper towels or cheesecloths and press firmly down on the ricotta cheese to get as much moisture out of the cheese as possible.

Place the ricotta cheese in a mixing bowl. Add in the mascarpone cheese, powdered sugar and vanilla extract.

Mix with an electric mixture until all the ingredients are combined and smooth.

Cut the round portion off of the top of the cakes with a serrated knife to make the cakes level.

Put 1 of the cakes on a serving platter or cake stand.  Top the cake with the frosting and mini chocolate chips (approximately 1/4 cup).

Continue this process with the next 2 cakes.

Frost the top of the cake and the sides of the cake with the remaining frosting.

Sprinkle the remaining chocolate chips on top.

Then the cake is ready to slice, serve and enjoy!