Preheat the oven to 160°C (320°F). Grease and line one 22 cm round cake pan.

Whisk together 360 g all-purpose flour, 60 g unsweetened cocoa powder, 160 g granulated sugar, and 10 g baking powder in a large mixing bowl.

Add 2 eggs and 300 ml vegetable oil to the dry ingredients. Whisk until combined.

Pour in 450 ml milk gradually. Whisk until the batter is smooth and free of dry flour.

Pour the batter into the prepared 22 cm cake pan. Bake at 160°C (320°F) for 30 min.

Remove the cake from the pan. Cool completely on a wire rack before cutting.

Combine 400 g dark chocolate, 400 ml double cream, and 100 g butter in a mixing bowl. Heat in the microwave in short intervals until melted.

Stir the melted ganache until glossy and smooth. Chill it in the refrigerator for 30 min, until spreadable.

Slice the cooled cake horizontally into 3 even layers. Place the first layer on a serving plate.

Spread a layer of chilled ganache over the first cake layer. Repeat with the second cake layer and more ganache.

Place the final cake layer on top. Cover the top and sides completely with the remaining ganache.

Create decorative swirls or random patterns in the ganache. Chill briefly before slicing and serving.