Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the chocolate ganache:
1 1/2 cups heavy cream
2 cups dark chocolate, chopped
2 tbsp unsalted butter
For the decoration:
2 cups chocolate chips
Triangle chocolate or bars
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large 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 and mix until well combined.
Gradually add the boiling water to the batter, mixing continuously until the batter is smooth.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, make the chocolate ganache. In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove the cream from the heat and add the chopped chocolate and butter. Stir until the chocolate is melted and the mixture is smooth.
Let the ganache cool slightly until it thickens.
Place one cake layer on a serving plate and spread a layer of ganache on top. Add the second cake layer.
While the ganache is still tacky press chocolate chips onto sides and top of the cake.
Pour the remaining ganache over the top, letting it drip down the sides.
Pipe frosting on top and decorate with triangle chocolates and chocolate bars if desired
Allow the cake to set for 30 minutes before serving.
Slice , Serve and Enjoy 
