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