Preheat your oven to 350°F (175°C). Grease and flour your round cake pans (you’ll need eight, yes, eight!).

In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk until well mixed.

Add the eggs, whole milk, oil, and vanilla extract. Mix until smooth.

Carefully stir in the boiling water to make the batter extra moist.

Pour equal amounts of batter into each prepared pan and bake for 30-35 minutes, or until they bounce back when touched.

While the cake layers are cooling, beat the softened butter until fluffy.

Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, mixing until super creamy, and then stir in the vanilla.

If the frosting is too thick, add a splash more cream.

Once the cakes are cooled, carefully remove them from the pans.

On a serving plate, place the first layer of cake and spread a layer of frosting on top.

Repeat this process with all layers, slathering frosting between each one, until stacked. Cover the entire cake with a thick layer of frosting.

Decorate as desired with chocolate shavings or edible glitter on top for a fun touch.