Mix the chocolate, cocoa powder and boiling water, mix in well so that there are no lumps and the chocolate is melted completely.
Whisk the Maida, baking soda, baking powder and salt together. Whisk the butter and the sugars until fluffy.
Now add the eggs and the vanilla extract into the above and wish further. Now add the chocolate cocoa mix into it and whisk it.
Now fold in the Maida mix and milk into the above mixture in 2 parts. Mix well. Pour this mixture into 2, 15 cm greased and lined tins. Bake them for 35 minutes in a preheated oven at 180 degree Celsius. Cool them completely.
To make the frosting, melt the chocolate using a double boiler or microwave, and let it cool down to room temperature.
Whisk the butter until fluffy, then add the icing sugar and whisk further. Add the vanilla extract and mix. Then add the melted chocolate and give it a good mix. Pour the mixture into piping bag and layer, cover the cold cakes completely.
To make the ganache, mix the chopped dark chocolate and cream together in a microwave safe bowl.Now heat them for 20 seconds in microwave until everything is melt and mixed.
Now cover this mix with a cling film and chill in the refrigerator for 2 hours. Then whisk this for 5 minutes until fluffy. Pour this into a piping bag and pipe the cake on top and on the side.
