Fudgy Chocolate Layer Cake with Chocolate Ganache

Heat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and line the bases with parchment circles.

Sift the flour, cocoa, baking powder, baking soda and salt into a large bowl, then stir in the sugar.

In another bowl, whisk the eggs, milk, vanilla and melted butter. Add to the dry ingredients and mix just until combined, then slowly stir in the hot water or coffee. The batter will be thin; that is normal.

Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

For the filling, warm the chocolate chips, cream and butter in a small saucepan over low heat, stirring constantly, until smooth and glossy. Let it cool and thicken for 20 to 30 minutes, until spreadable.

Set one cake layer on a serving plate, spread with a thick layer of fudge filling and top with the second layer. Spread any remaining filling thinly over the outside.

For the ganache, heat the cream until it just starts to simmer and pour it over the chopped chocolate. Let stand for 2 to 3 minutes, then stir until smooth and stir in the butter.

Let the ganache cool for about 10 minutes, until slightly thickened, then pour it over the top of the cake and let it drip down the sides. Chill for 20 minutes to set before slicing.