Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth.
• Pour the batter evenly into the prepared cake pans.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the cream cheese frosting: In a large bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, alternating with the milk, beating until well combined and creamy. Stir in the vanilla extract.
• Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting.
• Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth and glossy.
• Pour the ganache over the top of the frosted cake, letting it drip down the sides.
• Chill the cake for at least 30 minutes before slicing and serving.