1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir until well mixed.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the mixture is smooth.
4. Stir in the boiling water until the batter is well combined. Don’t worry if it seems thin—that’s how it’s supposed to be!
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place on a wire rack to cool completely.

Here’s a little tip from my kitchen: If you’re in a rush, pop the cakes into the fridge to speed up the cooling process. Just be sure they’re completely cool before you start frosting!