By daily 
Epic Chocolate Overload Explosion Cake
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2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
2 cups chocolate chips
1 cup heavy cream
1 cup chopped chocolate candy bars (e.g., Snickers, Reese’s, M&Ms)
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Preheat oven to 350Β°F (175Β°C). Grease and flour two 9-inch round baking pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
Stir in boiling water (batter will be thin). Divide batter evenly between prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
In a small saucepan, heat heavy cream until just boiling. Pour over chocolate chips in a bowl and stir until smooth to make ganache.
Place one cake layer on a serving plate. Spread a layer of ganache over the top and sprinkle with half of the chopped chocolate candy bars.
Place the second cake layer on top. Pour the remaining ganache over the top, allowing it to drip down the sides.
Sprinkle the remaining chopped chocolate candy bars over the top of the cake.
Notes:
For an even more intense chocolate experience, add a layer of chocolate fudge between the cake layers π§Ύπ§Ύ