Super Moist Chocolate Cake with Perfect Chocolate Ganache

Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 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 them to a wire rack to cool completely.
For the Chocolate Ganache:
Heat Cream:
In a small saucepan, heat 200 ml of heavy cream over medium heat until it starts to simmer. Do not boil.
Melt Chocolate:
Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.