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Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
Sift together all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk eggs, whole milk, vegetable oil, and vanilla extract until smoothly combined.
Pour wet ingredients into dry ingredients and mix until just combined without overmixing.
Gradually add boiling water to the batter, stirring until smooth and thin in consistency.
Evenly distribute batter between the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Place chopped dark chocolate in a heatproof bowl.
Simmer heavy cream in a small saucepan then pour over the chocolate. Let rest for 2 minutes.
Add unsalted butter and stir gently until chocolate melts and ganache is smooth.
Allow ganache to cool and thicken slightly for 15 to 20 minutes until spreadable.
Spread ganache over first cake layer, top with second layer, then cover top and sides with remaining ganache.