Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour 8 mini cake pans or a muffin tin (if mini cake pans are not available).

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

• In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

• Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined.

• Stir in the boiling water until the batter is smooth (it will be thin, but that’s okay!).

• Divide the batter evenly between the mini cake pans or muffin tin, filling each about 2/3 full.

• Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

• Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not bring it to a full boil).

• Remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and smooth.

• Add the butter to the ganache and stir until fully incorporated. Let the ganache cool to room temperature and thicken slightly.

Assemble the Mini Cakes:

• Once the cakes are completely cooled, spoon or pipe the chocolate ganache over the top of each mini cake, covering the surface completely.

• Let the ganache set for 10-15 minutes. For a decorative touch, you can sprinkle the tops with cocoa powder or powdered sugar, or garnish with fresh berries.

Serve:

• Serve these indulgent mini cakes on their own or with a dollop of whipped cream for extra richness. Perfect for parties, birthdays, or as a special treat!