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For the Cake:.
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Preheat the oven to 350 degrees F.
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Grease the bottom of two 9-inch cake pans.
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Then place parchment paper cut to the size on the bottom of each pan and grease the paper.
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Dust pans with cocoa.
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Sift dry ingredients together and place in a large mixing bowl.
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Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
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Scrape down the sides of the bowl and add hot water and mix together.
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Pour into prepared pans and bake for about 28-30 minutes.
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Batter will be very liquid.
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Cool for about 5 minutes in the pan.
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Transfer to wire racks to cool completely.
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For the Frosting:.
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Beat the butter in a mixer until smooth.
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Add vanilla and mix until combined.
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Add the powdered sugar in several additions, scraping down the sides after each addition.
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Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
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Note: if you want your frosting whiter without using shortening, add a little white icing color to tint.
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For the Ganache:.
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Heat cream and butter in a saucepan until melted and remove before it starts to boil.
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Place chocolate morsels in a small bowl and pour cream on top.
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Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
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Let cool until thick and pourable.
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The ganache can take a bit to thicken.
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You can make it before the buttercream to save time.
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Just use a wire whisk to stir it every few minutes and keep it smooth.
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To assemble:.
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Trim tops off of cake layers with a long serrated knife so they have a nice, flat top.
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Place one layer bottom-side up on the cake stand.
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Mix about 2/3 cup mini-morsels with about 1 cup of frosting.
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Spread frosting on the top of bottom layer.
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Place second layer on top.
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It helps to have a crumb coat on the outside of your cake first.
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Simply apply a thin coat of frosting to the entire cake to catch any excess crumbs.
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Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream.
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This will help you keep all those crumbs from getting caught in your pretty work.
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Slowly, pour ganache over the center of cake.
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Pour just enough to start dropping down the sides.
