Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in the boiling water - the batter will be thin. Pour the batter evenly into the prepared pans.

Step 3

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 4

To make the glaze, combine the sugar, water, heavy cream, and cocoa powder in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Remove from the heat.

Step 5

In a separate small bowl, sprinkle the powdered gelatin over the cold water and let it sit for a minute to soften. Then, add the gelatin mixture to the hot glaze mixture and stir until the gelatin is completely dissolved.

Step 6

To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to steam. Remove from the heat and add the chopped chocolate. Let it sit for a minute to melt, then stir until smooth. Stir in the butter until melted and combined.

Step 7

To assemble the cake, place one cooled cake layer on a serving plate. Pour half of the glaze over the top, allowing it to trickle down the sides. Let it set for a few minutes. Then, spread half of the chocolate ganache over the glaze. Place the second cake layer on top and repeat the glaze and ganache process.

Step 8

Refrigerate the cake for at least 1 hour to allow the glaze and ganache to set. Serve chilled and enjoy!