Preheat your oven to 350°F (175°C) and grease two round baking pans with butter or cooking spray, dusting them with flour.

In a large bowl, whisk together 2 cups of flour, ¾ cup of cocoa powder, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt.

In another bowl, beat together 1 ¾ cups of sugar and ¾ cup of vegetable oil until light and fluffy; add 3 eggs, 1 cup of milk, and 2 teaspoons of vanilla, mixing well.

Gently fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.

Divide the batter evenly between the prepared pans and smooth the tops; bake for 30 to 35 minutes.

Allow the cakes to cool in pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the chocolate pudding mix according to package instructions and chill for at least 15 minutes.

Once cooled, place one cake layer on a plate, spread the chilled pudding over it, and top with the second cake layer.

In a saucepan, heat 1 cup of heavy cream until it simmers; pour it over 2 cups of chocolate chips, stirring until smooth.

Pour the ganache over the assembled cake, allowing it to drip down the sides; let it set before serving.