Preparation

• 1.

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

• 2.

  In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

• 3.

  Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until well combined.

• 4.

  Stir in the boiling water until the batter is smooth (the batter will be thin).

• 5.

  Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

• 6.

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

• 7.

  While the cakes are cooling, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and shiny. Allow to cool slightly.

• 8.

  Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the dulce de leche over the top.

• 9.

  Add the second cake layer on top and spread the remaining dulce de leche over it.

• 10.

  Pour the chocolate ganache evenly over the top of the cake, allowing it to drip down the sides.

• 11.

  If desired, decorate with chocolate shavings.

• 12.

  Let the cake set for about 30 minutes before slicing and serving.