In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for around 10 minutes until it cools down.

Preheat oven to 325°F. Get ready 3 greased and floured 9-in. round baking pans.

In a large bowl, beat eggs and vanilla.

Stir in the prepared chocolate mixture until smooth.

Combine the flour, sugar, baking soda and salt.

Gradually add to chocolate mixture and mix well (batter will be thin).

Transfer to the prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

Cool 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate.

Stir in confectioners' sugar and fresh cream until smooth. Cool it down completely.

For ganache, place melted chocolate in a small bowl. You can melt chocolate either in microwave or on stovetop.

In another saucepan, bring cream just to a boil.

Pour over chocolate. Whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

I prepared 2 cakes instead of 3 with the same measurements and baked my cakes for 40 minutes. I prepared only half the filling cream since I had only 2 layers. I baked my cakes a day before filling and ganache preparation. It is easier to spread the filling, if cakes are prepared bit ahead.