Preheat the oven to 325°F (160°C) and spray a 9x13-inch metal baking dish with nonstick cooking spray. Set aside.

To a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.

In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, kosher salt, and baking soda. Set aside.

To the bowl of a stand mixer with a paddle attachment, add the eggs and granulated sugar. Mix at medium speed until light and fluffy, about 5 minutes.

With the mixer on low, add the melted chocolate, vegetable oil, water, and whiskey. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.

Pour the batter into the prepared pan. Bake for 46-48 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.

While the cake is cooling, make the ganache.

To a small saucepan over low heat, add the semi-sweet chocolate chips, heavy cream, and whiskey. Stir until all the chocolate chips have melted and the mixture is smooth. Remove from heat.

Allow the ganache to cool for about 5 minutes before pouring it over the cake. This will help it thicken slightly and ensure a smooth, even coating.