Begin by setting an oven rack in the center of the oven. Preheat to 325ºF.
Oil and line a 9 inch round cake pan with parchment paper. There is a link in the notes for how to do this really easily via the Kitchn.
In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in brown sugar.
In a 2-cup measuring cup, mix together eggs, vegetable oi, and vanilla extract until homogenous and pale yellow.
Using a spatula, fold the egg mixture into the dry ingredients until fully combined. It will be very thick, like spackle.
In a small saucepan over medium heat, warm the milk until wisps of steam begin to rise. Do not simmer.
Gently whisk the warm milk into the cake mix until smooth. Do not overmix.
Pour batter into the prepared cake pan, and gently tap the pan against the counter to pop excess air bubbles.
Bake for 40 to 45 minutes. A toothpick inserted in the center will come out clean. Cool in the pan until the pan is cool to the touch. Then turn out to cool completely on a wire rack.
Cream Cheese Ganache Frosting
Create a double boiler on your stove with a saucepan filled with 1 inch of water and a heat-proof medium bowl set into it.
Add the chocolate chips and cream to the bowl, and turn the heat to medium. Bring the water below to a simmer. You want the bowl to warm up gradually to prevent breaking.
Continuously stir the chocolate and cream until smooth and glossy.
Remove the ganache from the heat and allow to cool completely. It will be very thick once cool.
Using an electric mixer, beat in room temperature cream cheese, powdered sugar, vanilla, and a pinch of salt. Beat until light in color and airy.
Spread the frosting over your finished cake, using whatever technique you desire. I like a swirl. You may like the swoop method used in the Chris Morocco video.