Ingredients

• 2 1/2 cups All-purpose flour
• 1 cup Unsweetened cocoa powder
• 1 1/2 teaspoons Baking powder
• 1 1/2 teaspoons Baking soda
• 1/2 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 2 cups Granulated sugar
• 1 cup Vegetable oil
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 1 cup Buttermilk
• 1 cup Boiling water
• 1 cup Semi-sweet chocolate chips
• 1 cup Heavy cream
• 1/2 cup Unsalted butter
• 1 1/2 cups Powdered sugar

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. 3

   In another bowl, beat together the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. 4

   Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.

5. 5

   Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

6. 6

   Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and place on a wire rack to cool completely.

8. 8

   While the cakes are cooling, 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 add the chocolate chips, stirring until melted and smooth. Let ganache cool for about 10 minutes.

9. 9

   For the frosting, beat the butter until creamy. Gradually add the powdered sugar and 1/4 cup cocoa powder, mixing until fluffy. Add a splash of vanilla extract and 2 tablespoons heavy cream to reach desired consistency.

10. 10

    Once the cakes are completely cooled, assemble the cake by spreading some frosting between the layers, then cover the entire cake with the remaining frosting.

11. 11

    Drizzle the cooled ganache over the top of the cake for a glossy finish. Allow the ganache to set before slicing and serving.