Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans with butter or cooking spray, then dust with flour.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and beat with an electric mixer on medium speed for 2 minutes until smooth.

Gradually pour in the boiling water into the batter, mixing gently until just combined.

Gently fold in the almond flour until fully incorporated.

Pour the prepared batter evenly into the three greased cake pans and bake for 30 to 35 minutes.

Allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.

While the cakes cool, melt semi-sweet chocolate and heavy cream in a saucepan over low heat until smooth.

Whip remaining heavy cream with powdered sugar until soft peaks form.

To assemble, layer one cooled cake on a serving plate, spread ganache, add whipped cream, and repeat with remaining layers, finishing with ganache on top.

Sprinkle sliced almonds on top and serve for a delightful dessert.