-unsweetened cocoa powder
-milk or buttermilk
-eggs room temperature
-dark chocolate chips
-heavy whipping cream
Preheat oven to 350°F. Line the bottom of cake pans with parchment paper and spray them with non-stick cooking spray. Whisk together all of the dry ingredients in the bowl of a standing mixer:
Add the wet ingredients into the bowl with the dry ingredients. Turn the mixer onto medium speed and beat for 2 minutes.
Divide the batter between the two prepared cake pans. Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
Heat heavy cream in a small saucepan or in a microwave safe container until steaming. Pour cream over chocolate chips in a small bowl. Cover with a plate for 2-3 minutes to contain the heat and allow the chocolate chips to soften.
Pour about ½ cup of the ganache over the top of one cake layer and spread just to the edges to form the filling. Stack the second cake layer, top down, onto the ganache layer.
Pour additional ganache over the top of the cake. Use an offset spatula to smooth the ganache down and around the sides.