Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal.

Melt the milk chocolate chips either in a microwave (30-second bursts, stirring between) or over a double boiler until completely smooth.

In a medium bowl, whisk together the flour, Dutch-process cocoa powder, salt, and baking soda until thoroughly combined.

In a separate large bowl, combine the vegetable oil and granulated sugar. Add the eggs one at a time, mixing well after each addition until the mixture is smooth and slightly pale.

Pour the melted chocolate into the wet ingredients and stir until fully incorporated.

Gradually add the dry ingredients to the wet mixture, alternating with the water (or whiskey if using), beginning and ending with the dry ingredients.

Pour the batter into your prepared baking dish and smooth the top with a spatula.

Bake for 30-35 minutes. The cake is done when the edges are set but the center still appears slightly fudgy.

Remove from oven and let cool completely on a wire rack.

For the ganache: Heat the heavy cream until steaming but not boiling. Pour over the semi-sweet chocolate and let sit for 2 minutes before stirring until smooth.

Spread the ganache evenly over the cooled cake.

Chill the cake in the refrigerator until the ganache is set, about 30 minutes.