Start this recipe by preparing greasing and lining 2 x 22cm round tins with non-stick baking paper. To make the chocolate ganache`, put the cream and chocolate together in a saucepan and heat gently until the chocolate has melted (stir constantly with a small whisk to stop the chocolate from burning)Pour the chocolate sauce into a bowl and leave to cool and set for about an hour, or until the ganache` is thick and spreadable. Meanwhile, make the chocolate cake. In a large bowl, sift together the flour, baking powder, bicarbonate of soda and cocoa powder. Add in the sugar, eggs, milk, vegetable oil and vanilla essence and mix together with a whisk until you have a smooth batter. Finally, whisk in the boiling water and pour the cake batter into the prepared cake tins. Immediately bake the cakes in the oven at 180°C, for 30-35 minutes. When ready, remove the chocolate cakes from the oven and leave to cool in the tins for an hour. When you are ready to assemble the chocolate cake, remove the cakes from the tin and peel off the non-stick paper. Place one of the cakes on a large round serving plate and spread over ¼ of the prepared ganache`. Smooth over with a palette knife and place the second cake on top. Use the remaining Ganache` to coat the top and sides of the cake. Place the chocolate cake in the fridge to firm up for an hour before serving.