1. Grease the cake tins, 2 x 35cm round spring-form tins. Cut round circles on the baking paper to fit the bottom of the cake tins. Cut strips to fit the sides of the tin. Place the circled baking paper down and make sure the top of the tin (where the clip is) sits perfectly over the paper. Lock the top in, turn it over and cut the edges of the paper off.Suggestion: butter the pans, lay the baking paper down and then spray on the paper all round with cooking spray.
2. Heat the oven to 178°C and make sure the oven rack is in the middle.
3. In a fairly large bowl sift the first 3 dry ingredients, mix together.
4. Add in the 2nd batch of dry ingredients mix together.
5. Add in the five wet ingredients one at a time starting with the eggs. Crack one egg at a time and add them into the bowl. (You can also crack them into a separate bowl to make sure they are all fresh and then add them into the big bowl). Pour in the oil, same bowl. Add the vanilla essence. Pour in the heated milk.Mix everything together into a smooth batter using a wooden spoon. Add the boiling water (this optional, please see my notes below) Pour in the boiling water in parts starting with 1/4 cup and if you still want it a bit thinner add the next 1/4 cup. Mix into the batter until well combined still with the wooden spoon.
6. Pour the batter into the 2 prepared tins as equally as you can. If you are concerned about not getting the exact quantities into each pan, do it by using a 1 cup measurement. This batter works out to 2 cup measurements for each baking pan with a few extra drops in each.Gently tap the pans on the counter once or twice after filling them with the batter, it will help get rid of some of the air bubbles. Just be gentle and hopefully you have good quality tins.Bake the cakes on 170 °C (middle rack) for 25 minutes. I also have notes below on this because you need to leave them alone for the first 20 minutes without opening and poking. Then check the if it's done with a toothpick.

2 Ingredient Ganache Method

1. Pour the cream into a saucepan over low heat. Once heated (not boiling) add half the chocolate into the saucepan and stir it into the cream, stirring while you see it melt. Add rest of the chocolate in and remove the pan from the stove. Leave it covered for about 10 minutes the rest of the chocolate will melt in. When you are ready to use it it should be pour-able consistency, if not, give it a swirl, add a drop more of cream and it should be good to use. With ganache the longer it stands the thicker it becomes so once it's ready and cool pour it onto the cake.