Ganache Cake

Heat oven to 350° F. Arrange two racks in center of oven. Line bottoms of three 9 x 2 inch buttered cake pans with parchment, butter again and dust bottom and sides with cocoa. Tap out excess.

Sift cocoa into medium bowl, stir 1/4 cup plus 2 tablespoons boiling water until smooth. Gradually whisk in milk. Set aside to cool.

Sift flour, baking soda, and salt into a bowl. Set aside.

In an electric mixer fitted with a paddle attachment, cream butter on low until fluffy. Gradually beat in sugar, scraping down the sides twice. Beat in vanilla.

Add eggs, a third at a time, beating after each addition. It mixture on low speed, alternate adding flour mixture and reserve cocoa mixture a little at a time, starting and ending with the flour mixture.

Divide batter evenly among prepared pans; spread with an off set spatula until level. Bake 20 to 25 minutes, rotating pans, until a cake tester inserted into the center of each cake comes out clean.

Let cool in pans set on wire rack for 15 minutes. Remove cake from pans and return to rack to cool, tops up.

Trim layers until level. Place one layer on a cardboard cake round. Spread about 1 1/4 cups whipped ganache on cake; top with second cake. Repeat. Spread remaining whipped ganache evenly over top and sides of cake to seal in crumbs and form a smooth surface. Chill until crumbs coat is firm, about 30 minutes.

Place cake, still on cardboard round, on a wire rack set in a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the baking pan may be strained through a fine sieve and added back to glaze. Pour remaining glaze over cake; allow excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving.

Bring cream to boil over medium-high heat; pour directly over chocolate chips. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until combined.

Chill ganache ; stir every 5 minutes until mixture is cool. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and slightly is lighter in color. Do not over whip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.

Bring cream to boil over medium-high heat; pour directly over chocolate chips. Allow to sit for 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.