Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

Slowly stir in the boiling water until the batter is well mixed. The batter will be thin.

Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

Place the chocolate chips in a mixing bowl. Pour the hot cream over the chocolate chips and let it sit for 5 minutes to melt.

After 5 minutes, stir the mixture until completely smooth and glossy. Let it cool to room temperature to thicken slightly.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of ganache on top.

Top with the second cake layer and pour the remaining ganache over the top, allowing it to drip down the sides.

Let the ganache set for about 30 minutes before slicing and serving the cake.