Chocolate Cake with rich Ganache frosting

I am a Isha Yoga meditator. While I participated in one of the Silence program called Samyama, the program required us to follow a non-dairy diet for almost sixty days. The diet was no chili in any form and also no dairy. I would crave for something sweet as a dessert when we dine out.  As it is there aren't any options for vegetarians in Guatemala and looking out for vegan cakes is madness. This cake used to be a regular at our household (without the ganache frosting of course) during those days.
I am trying hard to remember from where I found this recipe. A big 'thank-you' to the kind hearted blogger who shared this recipe. Follow this recipe to the T and check the cake in the oven after 20 minutes. The middle part should be firm and not sink back when pressed. There is one more technique I learnt from the school cook. Once you take out the cake from the oven, rock it like a baby, with the oven mitts put on in your hand obviously , else you are going to burn your hands bad. This way the edges become loose And also the cake cools faster before you turn into the wire rack.

Ingredients :
3 cups all purpose flour
1 3/4 cup sugar (make it 2 cups if you plan not to frost the cake)
6tbsp or 1/2 a cup of Hershey's cocoa powder
2 tsp baking soda
a pinch of salt
2 cups of hot water
3/4 up of vegetable oil
2 tbsp white vinegar
1 tbsp vanilla extract

Method:
Sieve Flour, cocoa powder, salt and baking soda in a bowl
Mix hot water with sugar in another bowl and whisk till the sugar is completely dissolved.
Add it to the vinegar, vanilla extract and vegetable oil.
Add this liquid mixture to the flour mixture and fold gently.
Grease and flour two round 6 inch cake tins and pour the mixture equally.
Bake in 350F for 25 minutes till done in a pre-heated oven.
Let the cake cool completely in a wire rack.

Now comes the joyful part.. Frosting the cake with rich ganache.

Frosting:

• Two cups of Ghirardelli semi-sweet chocolate chips.
• A cup of heavy cream.

Mix the chocolate chips and heavy cream. Heat them on a sauce pan on very slow heat. 

Double boiling also works best.

Do this till you see a smooth and glossy chocolatey mixture.

Turn off heat when the mixture is thin.

Let it cool for about an hour.  Now you can see that the ganache mixture has firmed up.

In a handheld mixture beat on high speed till creamy,

Frost prepared ganache on cake immediately.