Chocolate Cake with Cream

Preparation Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Dry Ingredients In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Wet Ingredients Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix well until smooth and combined.

Adding Boiling Water Stir in the boiling water to the batter. The batter will be thin, but that's okay.

Divide the Batter Pour the batter evenly into the prepared cake pans.

Baking Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Cooling Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.

Cream Frosting In a mixing bowl, beat the heavy cream, unsalted butter, powdered sugar, and vanilla extract together until stiff peaks form.

Assembly Spread a generous amount of the cream frosting between the cooled cake layers. Then, frost the entire cake with the remaining cream frosting.

Decoration Decorate the cake with chocolate shavings, if desired.

Serving Slice and serve the chocolate cake with cream.