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

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until combined.

Stir in boiling water until the batter is smooth.

Divide the batter equally between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the mint frosting, beat the softened butter until creamy, then gradually add powdered sugar, peppermint extract, and a splash of milk if needed until fluffy.

Place one cake layer on a serving plate, spread mint frosting on top, then add the second layer.

Frost the top and sides with the remaining mint frosting.

For the ganache, heat the heavy cream until just boiling, pour it over the chopped chocolate, and let it sit for a few minutes before stirring until smooth.

Drizzle the chocolate ganache over the frosted cake.

Slice and enjoy this decadent treat!