1. Make the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.

2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

4. Carefully stir in the boiling water (the batter will be thin—this is normal).

5. Divide the batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.

6. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Prepare the Praline Crunch Filling:

1. In a saucepan over medium heat, melt butter, then stir in brown sugar and corn syrup.

2. Bring to a boil and cook without stirring for 2 minutes.

3. Remove from heat and stir in baking soda and vanilla (mixture will foam).

4. Stir in pecans and crushed cereal, coating everything evenly.

5. Spread on parchment paper to cool and harden, then gently break into small clusters.

3. Make the Chocolate Ganache:

1. Heat heavy cream in a saucepan or microwave until steaming, not boiling.

2. Pour over the chocolate chips in a heat-safe bowl.

3. Let sit 2–3 minutes, then stir until smooth. Add butter for extra gloss, if desired.

4. Let ganache cool slightly until it thickens to a pourable consistency.

4. Assemble the Cake:

1. Place one cake layer on a serving plate.

2. Spread a thin layer of ganache over the top, then sprinkle a generous layer of praline crunch.

3. Place the second cake layer on top.

4. Pour ganache over the top, letting it drip slightly down the sides.

5. Garnish with extra praline crunch on top or around the edges.