1. Make the Cake:
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
– Add the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until smooth.
– Stir in the boiling water slowly. The batter will be thin, but that’s normal.
– Divide the batter evenly between the two prepared pans.
– Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
2. Make the Ganache:
– In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.
– Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate.
– Stir the mixture until smooth, then add butter and stir until glossy and fully incorporated.
3. Assemble the Cake:
– Place one of the cooled cake layers on a serving plate. Spread a generous layer of ganache over the top.
– Place the second cake layer on top.
– Pour the remaining ganache over the top of the cake, letting it drip down the sides for a smooth, glossy finish.
Notes:
– For extra moisture, brush the cake layers with simple syrup before adding the ganache.
– Make sure the cake layers are completely cooled before spreading the ganache to prevent melting.