For the cake

1. Preheat your oven to 350 F (175 C) and grease two 9-inch round cake pans.
2. Combine all the dry ingredients in a large mixing bowl. Add the eggs, milk, oil, and vanilla and mix on medium for two minutes. Scrape the bowl and add the boiling water with the mixer on low. You batter will be very thin. It's cool.
3. Pour your batter evenly into your two waiting pans and bake for 30 minutes. Whatever you do, don't overbake this cake. It will still be good, but it reaches peak awesomeness when there's plenty of moisture left.
4. Allow the cake to cool in the pan for 10 minutes, then turn them out on a wire rack to cool completely.

For the frosting

1. Add your butter and cocoa powder to a large mixing bowl and beat until combined. It'll look chunky. Slowly mix in the powdered sugar. It's going to be super thick, but don't freak out. Next beat in the cream and vanilla, then turn the mixer up to medium high and beat for about two minutes. Your frosting will expand and become smooth.
2. To assemble the cake, place your first layer on its final destination and spread about a third of the frosting on top of the first layer. Place the second layer on top and frost the sides of the cake first, covering completely. Add the rest of the frosting to the top of the cake and spread evenly.
3. Slice, eat, and just try to live inside the perfection.