Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Add Boiling Water: Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth and thin.
Bake the Cakes: Pour the batter evenly into the prepared baking pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Vanilla Cream Filling:
Combine Ingredients: In a medium saucepan, whisk together the heavy cream, powdered sugar, and cornstarch. Add the milk and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Add Butter and Vanilla: Remove from heat and stir in the vanilla extract and butter until melted and smooth. Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Making the Chocolate Ganache:
Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer.
Add Chocolate and Butter: Remove from heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool to room temperature.
Assembling the Cake:
Level the Cakes: If necessary, level the tops of the cooled cakes using a serrated knife.
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