Preheat oven to 350°F. Prepare 2 8-inch, round cake pans with parchment rounds (instructions in post above) or by greasing well and coating with flour. Set aside.

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well blended.

In a separate bowl whisk together buttermilk, eggs, vegetable oil and vanilla until well combined.

Pour the milk mixture into the flour mixture and stir until mixed.

Pour in hot water and mix until well combined.

Divide the batter evenly among the prepared baking pans.

Bake for 25-27 minutes until a tester comes out clean.

Remove from oven and let cool in pans for 10 minutes, before turning onto a wire rack to cool completely.

Whisk together milk and flour until there are no lumps and it is completely smooth.

Pour into a saucepan and heat over medium heat until it is thick like pudding, stirring frequently.

Be patient, this will take a few minutes. But you want it to be the consistency of pudding.

Once the filling is thick remove it from the heat and stir in the vanilla extract. Then let it COOL completely.

Once it is cool cream butter and sugar together for 4-5 minutes until it is light and fluffy.

Slowly pour in the milk mixture and keep mixing until it is the consistency of a whipped cream frosting. Don't worry if it separates at first and appears to curdle, keep going! Once you get past that stage it comes together and forms a whipped frosting.

Pour heavy cream and chocolate chips into a microwave safe bowl.

Heat for 60 seconds.

Remove and stir until completely melted and smooth.

Place on cake on a plate or serving platter. Spread the cream filling evenly over the cake.

Place the second cake over the filling.

Pour the chocolate ganache over the cake and spread evenly over the top and down the sides.

Let the ganache set for about an hour before serving.