Decadent Fudge Chocolate Cake: A Rich and Indulgent Dessert Experience

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use an electric mixer to beat on medium speed until smooth and well combined, about 2 minutes.
Gradually add the boiling water to the batter, mixing until the batter is thin and smooth. Don’t worry about the runny texture—it’s meant to be that way!
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Fudge Ganache:

While the cakes are cooling, prepare the fudge ganache. Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer (don’t let it boil).
Pour the hot cream mixture over the chopped chocolate. Let it sit for 2 minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.
Stir in the vanilla extract and allow the ganache to cool to room temperature, thickening as it cools.
Assemble the Cake:

Once the cakes have cooled, place one layer of cake on a serving plate. Spread a generous amount of fudge ganache over the top of the first layer.
Place the second cake layer on top and press down gently. Pour the remaining ganache over the top of the cake, spreading it evenly over the top and sides.
Let the ganache set for 10-15 minutes before slicing to allow it to firm up slightly.
Serve:

Slice the cake into wedges and enjoy the rich, fudgy goodness in every bite. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Serving and Storage Tips: