• Preheat the oven to 350°F (175°C).
• Grease and flour ONE 9” round cake pan.
• Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
• Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
• Gradually stir in the boiling water, mixing until the batter is smooth. The batter will be thin, but that's okay.
• Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Or when the center springs back when gently pressed.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Ganache

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat.
• Place the chopped chocolate in a heat-safe bowl.
• Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate.
• Gently whisk the chocolate and cream together until smooth and well combined.
• Add the softened butter, vanilla extract, and a pinch of salt. Stir until the butter has melted and the ganache is silky.
• Allow the ganache to cool slightly for a thicker consistency or let it sit at room temperature for a pourable glaze.
• Once the ganache reaches the desired consistency, pour it over the cooled Chocolate Fudge Cake, allowing it to drip down the sides.
• Use an offset spatula to spread the ganache evenly over the top of the cake.
• Allow the ganache to set before serving and serving.