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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until combined.
Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin.
Divide the batter evenly between the two prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Buttercream Frosting:
Beat the butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar and cocoa powder, and continue to beat until combined.
Add the milk, vanilla extract, and salt, and beat until light and fluffy.
Add the melted chocolate and mix until fully incorporated.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake.
Place the second cake on top, and frost the top and sides of the cake with the remaining frosting.
Decorate as desired and serve.
Serving and Storage Tips
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