Made for a friend's birthday who isn't a fan of dark chocolate, I used this recipe as a guide: http://www.bonappetit.com/magazine/2008/09/chocolate_cake_with_fleur_de_sel_caramel_filling
The cake is the same there as it is here, but the ganache changes and is made using milk chocolate and no caramel filling (as milk is much sweeter than dark chocolate.
Bring 3 C heavy cream to a simmer (steam rising off the pan) and remove from heat. Combine with 1.5 pounds milk chocolate chips in a bowl and whisk to combine until thoroughly mixed. Add a generous dash of cinnamon if you like. Place in refrigerator.
Preheat the oven to 350 degrees and grease 3 shallow or two deep cake pans, about 9" in diameter.
In a bowl, sift/mix together 2 C sugar, 1 3/4 C all purpose flour, 3/4 C unsweetened cocoa powder, and 1 1/2 tsp each of baking powder and soda. Add 1 C whole milk, 2 large eggs, and 1 stick melted butter. Once the ingredients are combined, add 1 C strong coffee to the mix. Divide the batter evenly amongst your pans and bake for 32 minutes.
Once the cake is done, allow to cool completely and then gently remove from pans. Place a layer onto a surface you can use to construct and serve the cake - I use a cake container. Cover the layer with ganache and evenly spread more chocolate chips. Place the second layer op top of the first and again cover with ganache. Follow with your third layer, if you have one, or finish by evenly spreading the top and sides of the cake with the remaining ganache. freeze or refrigerate until ready to serve.