Preheat your oven to 350°F (175°C) and prepare two round baking pans by greasing them with a bit of oil and dusting with flour.

Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl until well combined.

Beat the granulated sugar and vegetable oil in another bowl until light and fluffy, then add in the eggs one at a time, mixing thoroughly after each addition. Incorporate the milk and vanilla extract.

Combine the dry ingredients with the wet mixture gradually, stirring gently until just combined.

Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for about 10 minutes before removing.

Prepare the instant chocolate pudding according to the package instructions and chill it in the refrigerator.

Layer one cake on a serving plate and spread the chilled chocolate pudding on top. Place the second cake layer on top.

Create the ganache by heating heavy cream until just simmering, then pour it over the chocolate chips and stir until smooth. Drizzle it over the assembled cake.