Preheat your oven to 350°F (175°C). Grease and flour your cake pans (you can use six 9-inch pans for easier layering).

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients while mixing on medium speed until smooth.

Carefully stir in the boiling water. This step is crucial as it creates a batter that is thinner but will yield a super moist cake.

Pour an even amount of batter into each prepared pan. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well.

Slowly add the heavy cream and vanilla extract until you reach the desired consistency. It should be thick but spreadable.

Once the cakes are completely cool, it’s time to assemble! Start with the first layer, spread a generous amount of frosting on top, and then place the next layer on top.

Repeat this process until all layers are stacked, ending with a final frosting layer on the top and sides of the cake.

If you’re feeling adventurous, top your cake with chocolate shavings or fresh berries for that extra touch.

You’ve just created a dessert that could charm even the grumpiest of taste buds!