Super Moist Chocolate Cake with Perfect Chocolate Ganache: A Decadent Delight

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until smooth. Gradually add the boiling water and mix until the batter is thin and well combined.

Bake the cake:
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the ganache:
While the cakes are cooling, make the ganache. In a medium heatproof bowl, add the chopped chocolate. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but do not let it boil. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and smooth. Add the butter and stir until fully incorporated. If desired, stir in the vanilla extract for extra flavor. Let the ganache cool slightly to thicken before using it to frost the cake.

Assemble the cake:
Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of ganache over the top, smoothing it out with a spatula. Top with the second layer of cake and pour the remaining ganache over the top, allowing it to drip down the sides for a beautiful finish.

Serve:
Allow the ganache to set for about 10 minutes before slicing. Serve this rich and moist chocolate cake with a side of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Serving and Storage Tips: