Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.

In a separate bowl, beat the eggs and sugar until light and fluffy. Add the melted butter, milk, and vanilla extract. Mix well.

Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Mix until just combined.

Pour the batter evenly into the prepared pans and smooth the tops.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.

Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.

Remove from heat and pour over the chopped Swiss chocolate. Let sit for 5 minutes.

Add the butter and stir until smooth and glossy.

Allow the ganache to cool slightly until it thickens to a spreadable consistency.

Level the cooled cake layers using a serrated knife.

Spread a thick layer of ganache on top of the first cake layer. Place the second layer on top and spread ganache over the entire cake.

Smooth out the ganache with an offset spatula for a polished finish.

Use a fork or toothpick to create "log cabin" grooves in the ganache for a rustic look.

Sprinkle powdered sugar over the top to resemble snow.

Add chocolate shavings and curls around the edges.

Garnish with fresh berries and rosemary sprigs for an Alpine touch.