● Preheat Your Oven: Preheat the oven to 350°F (175°C). Grease and flour the two cake pans.

● Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.

● Cream Butter and Sugar: In another bowl, beat the softened butter and sugar until light and fluffy.

● Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract.

● Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

● Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

● Melt Chocolate: In a saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from heat and let it cool slightly.

● Whip Cream: In a separate bowl, whip the heavy cream and sugar until soft peaks form. Gently fold the melted chocolate into the whipped cream, then add vanilla.

● Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold them into the chocolate mixture until fully combined. Chill in the refrigerator for about 30 minutes.

● Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.

● Combine with Chocolate: Remove from heat and pour over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy. Allow it to cool slightly before using.

Layer the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread the chocolate mousse filling evenly over the top.

● Add Second Layer: Place the second layer of cake on top, pressing gently to adhere.

● Drizzle Ganache: Pour the chocolate ganache over the top of the cake, letting it drip down the sides. For an elegant touch, you can use a piping bag to create decorative swirls.