Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or non-stick spray, then dusting lightly with flour.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Whisk until well combined.

In a separate bowl, whisk together the eggs, melted butter, and vanilla extract until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.

Fold in the hot water carefully, incorporating it until the batter is smooth.

Divide the batter between the prepared cake pans and bake for 1 hour and 35 minutes.

Remove from the oven and cool in the pans for 15 minutes before transferring them to a wire rack.

Heat the heavy cream in a saucepan until it simmers. Pour it over the chopped chocolate and let sit for a few minutes before stirring until smooth.

Once the cakes are completely cool, pour the ganache over the top of one layer and repeat with the second layer.