Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round metal cake pans.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt for about 2 minutes.

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

Gradually drizzle in the hot water while mixing on low speed until the batter is thin and velvety.

Carefully weigh the batter to ensure it is evenly distributed between the prepared pans.

Bake for 30 to 35 minutes, or until a toothpick inserted comes out with moist crumbs.

Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Heat heavy cream in a saucepan until simmering, then pour over the chopped chocolate and let it sit before stirring until smooth.

Assemble your cake by layering the cooled cakes with ganache in between and on top, then chill in the refrigerator for about 30 minutes to set.