This rich and decadent death by chocolate cake makes for a dramatic, show-stopping dessert. With chocolate cream cheese icing and ganache sandwiched between layers of dark chocolate cake, it's a chocolate lovers dream.
Start by making the ganache, preferably the day before, if you're using it.
Preheat the oven to 350°F (180°C) and grease two 8-inch (20 cm) springform baking tins.
Add the eggs to a large mixing bowl and whisk until combined.
Add the milk, olive oil, and vanilla, and whisk again to mix.
Add the flour, sugar, cocoa, baking powder, baking soda, and salt to the bowl and whisk again to mix. There shouldn't be any streaks of flour remaining, but be careful not to over mix.
Pour the batter evenly between the two baking tins and bake, on the centre rack, for 40-45 minutes. A toothpick inserted into the centre of the cakes should come out clean when they're done.
While the cakes are baking, make the cream cheese icing. Follow the recipe instructions, but add the 3 tablespoons of cocoa powder to the mix for a chocolate frosting.
Cool the cakes completely before cutting off the domed tops to level them, then cut each cake in half lengthwise to create two layers out of each cake.
Layer the cakes in the following order: cake, ½ cream cheese frosting, cake, ¼ cup ganache, cake, remaining frosting, cake, and then coat the top and sides with the remaining ganache.
Chill the cake if not serving immediately, and keep leftovers refrigerated, wrapped well or in a sealed container.