CHOCOLATE TSUNAMI CAKE

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing 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. Beat on medium speed for about 2 minutes until well combined.
Stir in the boiling water. The batter will be thin, but that’s okay.
Divide the batter evenly between the prepared pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.
Add the butter and a pinch of salt to the bowl. Stir until the chocolate and butter are melted and the mixture is smooth. Let the ganache cool slightly.
For the Chocolate Buttercream Frosting:
In a mixing bowl, beat the softened butter until creamy.
Add the powdered sugar and cocoa powder, and beat on low speed until combined.
Gradually add the milk and vanilla extract, and continue beating on medium-high speed until the frosting