Cake Preparation:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Stir in the boiling water until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Chocolate Filling Preparation:
In a medium bowl, combine the heavy cream, sugar, cocoa powder, and vanilla extract.
Beat with an electric mixer until stiff peaks form.
Refrigerate until ready to use.
Chocolate Ganache Preparation:
Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
Place the chopped chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 5 minutes.
Stir until the chocolate is completely melted and the mixture is smooth.
Allow the ganache to cool to room temperature, then refrigerate for about 30 minutes until it thickens slightly but is still pourable.
Cake Assembly:
Place one cake layer on a serving plate or cake stand.
Spread the chocolate filling evenly over the top of the cake layer.
Place the second cake layer on top of the filling.
Pour the chocolate ganache over the top of the cake, allowing it to drizzle down the sides.
Use a spatula to smooth the ganache over the entire cake.
Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
Enjoy your decadent chocolate layer cake!
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