Classic Chocolate Cake: A Rich and Moist Delight

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
Gradually add the boiling water to the batter, mixing until well combined. The batter will be thin, but that’s perfect for a moist cake.
Bake the Cake:

Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Chocolate Frosting:

In a medium bowl, beat the softened butter and cocoa powder together until smooth.
Gradually add the powdered sugar, alternating with the milk, and beat until the frosting reaches a smooth and spreadable consistency.
Stir in the vanilla extract and a pinch of salt.
Assemble the Cake:

Once the cakes are completely cool, place one layer of cake on a serving platter.
Spread a generous layer of frosting on top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Serve:

Slice and serve the cake immediately, or chill for an hour to let the frosting set. Garnish with chocolate shavings, sprinkles, or fresh berries for an extra touch if desired.
Serving and Storage Tips: