Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a bowl, combine flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with boiling water until combined.
Fold in the chocolate chips gently.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
To make the ganache, heat the heavy cream until it simmers, then pour it over the chopped dark chocolate.
Stir the mixture until smooth and glossy.
Once the cakes are cool, place one layer on a serving plate and pour half the ganache over the top.
Top with the second cake layer and pour the remaining ganache over the top.
Let the ganache set for about 30 minutes before slicing and serving.
