Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a bowl, sift together the flour, baking powder, cocoa powder, and salt. Set aside.

In a mixing bowl, beat the softened butter with granulated sugar until light and fluffy, about 3 to 5 minutes.

Crack in the eggs one by one, mixing after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture, alternately adding the milk until everything is well combined. The batter should be smooth and thick.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

In a saucepan, combine 1 1/2 cups sugar and 1/2 cup water. Stir and heat until the sugar dissolves.

Remove from heat and mix in sweetened condensed milk, then add the chopped dark chocolate and gelatin. Stir until melted and smooth.

Allow the cakes to cool completely before removing them from the pans.

Place one layer on a serving platter, then pour a layer of glaze over the top. Repeat with the second layer and pour glaze over the entire cake.

Let the glaze set for about 30 minutes before slicing.