Instructions:
For the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the Whipped Cream Frosting:
In a chilled mixing bowl, beat the heavy whipping cream until it starts to thicken.
Gradually add the powdered sugar and vanilla extract while continuing to beat. Beat until stiff peaks form.
Assembly:
