Pour the boiling water over the cocoa powder in a medium-sized bowl, stir thoroughly and allow to cool to room temperature. Beat the eggs in a second bowl, mix with ¼ of the cocoa mixture and vanilla extract.
Put the dry ingredients flour, sugar, salt and baking powder in a large mixing bowl and mix with the hand mixer on a low setting for 30 seconds. Add the butter and cocoa mixture to the dry ingredients, stir on a low level until everything is moist; then stir for 1 ½ min. on high level. Add the egg mixture one after the other in 3 equal parts, stir in for 30 seconds each time.
Fill the dough into a prepared (greased, dusted with flour and lined with baking paper) 24 cm Ø springform pan or silicone form. Bake at 175 ° for about 40 minutes, chopsticks test!
While the cake is in the oven, make the ganache: finely chop the chocolate and place in a bowl. Carefully heat the cream until it forms bubbles on the edge. Pour the cream over the chocolate and stir everything carefully and thoroughly.
Take the finished cake out of the oven, leave it in the tin and poke many holes in it with a wooden stick. Keep brushing the warm ganache over the hot cake with a brush and let it seep into the holes. Turn the cake out onto a wire rack that has previously been covered with aluminum foil, carefully peel off the baking paper. Poke many holes again with the wooden stick and coat the surface and sides with the ganache again and again until 2/3 is used up. Let the cake cool completely. Spread the rest of the ganache on the cake with a palette, closing the holes and depressions.
Since the top of the cake is the bottom of the finished cake, it should not form a dome when baking, this can be prevented by using silicone molds or magic cake strips for metal molds. I use Asian chopsticks to punch holes in the cake. Chocolate with a cocoa content of 50 - 70% is best for the ganache.
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