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Place the sugar, boiling water, butter and chocolate in a large heatproof bowl and stir until smooth and combined. Set aside to cool completely.
Preheat oven to 160°C/140°C fan-forced. Grease a 20cm round, 7cm-deep cake pan and line base and sides with baking paper.
Add the eggs to the chocolate mixture and whisk until smooth. Sift over the flour, cocoa and ½ tsp fine salt and whisk gently until just combined and smooth (over-whisking will create too many air bubbles).
This batter is quite wet, which will give you a fudgy result. Pour the batter into the prepared pan and tap base of pan firmly on the benchtop to release trapped air bubbles. Bake for 2 hours or until a skewer inserted into the centre comes out clean.
Cool for 30 minutes in the pan on a wire rack, then invert onto a baking paper-lined wire rack to cool completely.
Meanwhile, for the ganache, combine all ingredients in a medium microwave-safe bowl with a pinch of fine salt, and microwave on high in 30-second intervals until completely melted. Whisk until smooth and glossy. Stand at room temperature for 1 hour until cooled, then chill for 1 hour until a thick pouring custard consistency.
Place the cake on a serving plate and top with the ganache. Stand for 30 minutes to set slightly before serving.