Chocolate Cake

Directions

• Preheat the oven to 180°C. 
  Grease and flour two 20cm round cake tins.
• In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt.
• Add eggs, milk, vegetable oil and vanilla extract to the dry mixture. 
  Beat the dough until all the ingredients are well combined.
• Reduce the mixer speed and add the boiling water. 
  Continue to beat until the dough is homogeneous. 
  The dough will be liquid, but this is normal.
• Divide the batter evenly between the two prepared pans.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
• Melt the butter in a pan over low heat. 
  Add the cocoa powder and stir until the mixture is well combined.
• Remove the pan from the heat and add the icing sugar, milk and vanilla extract. 
  Stir until you get a smooth and creamy coating.
• Place one of the cakes on a serving plate and spread a layer of chocolate frosting over it.
• Place the second cake on top and cover the entire cake with the remaining frosting.
• You can decorate the cake with chocolate shavings, chocolate chips or fruit if desired.
• Let the cake rest for a while so the icing sets before slicing and serving.