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MAKE THE CAKE:
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Preheat oven to 350F (180C).
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Butter two 9-inch cake pans, and line the bottoms with circles of wax paper, then butter and flour the paper.
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In a medium bowl, pour the boiling water over the chopped chocolate.
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Set aside for 5 minutes.
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Add the cocoa and stir until the mixture is smooth.
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Set aside to cool to room temperature.
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In a small bowl, whisk together the flour, baking soda, and salt.
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In a large bowl with an electric mixer, cream the butter and each addition.
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Beat in the vanilla.
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Add the flour mixture and half the chocolate mixture.
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Beat on low speed to combine, and then on high for 1 1/2 minutes.
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Add the remaining chocolate mixture and beat on low speed to combine.
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Pour the batter into the prepared pans and bake for 30 to 40 clean.
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Set the cake pans on a wire rack to cool for 20 minutes.
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Then invert the cakes onto the racks to cool completely.
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TO MAKE THE GANACHE:
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In a small saucepan, bring the cream and the butter to a simmer.
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Add the chocolate, cover for 5 minutes, then stir until smooth.
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Refrigerate the ganache until firm enough to spread.
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TO MAKE THE FROSTING:
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In a large bowl, with an electric mixer, cream the butter.
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In a medium bowl, whisk together the sugar and cocoa.
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Beat one-third of the sugar-cocoa mixture into the butter.
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Mix in the vanilla.
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Add the rest of the sugar-cocoa mixture alternately with the milk and beat until the frosting is smooth.
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TO ASSEMBLE THE CAKE:
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Top one layer with the ganache.
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Add the second layer of cake and frost the sides, and then the top.
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Decoratively pipe frosting around the base and top edges of the cake.
