Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.

Beat 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar together on medium speed until light and fluffy.

Add in 4 large eggs one at a time, then mix in 2 teaspoons of vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of whole milk, mixing just until combined.

Divide the batter evenly among the prepared cake pans and bake for 20-25 minutes.

In a small saucepan, heat 1 cup of heavy cream until it begins to simmer, then pour over 2 cups of semi-sweet chocolate chips.

Once the cakes are completely cooled, level them with a serrated knife and stack with ganache in between.

Frost the cake with a crumb coat of yellow buttercream and refrigerate for 30 minutes.

Frost the entire surface with yellow buttercream and drizzle with cooled ganache.

Chill for at least 30 minutes before serving.