Make this from scratch simple yet moist chocolate cake with creamy chocolate butter frosting for someone you love!
Preheat the oven to 350F.
Line three 8-inch pans with parchment paper and lightly grease the paper and sides of the pan with butter.
In a large mixing bowl stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
Make a well in the center of the dry ingredients and add the eggs, milk, oil and vanilla. Using an electric mixer, beat for 2 minutes on medium speed.
Add the boiling water and beat in until well combined. The batter will be thin.
Divide evenly into the three baking pans.
Place into the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove and place onto cooling racks for 10 minutes, leaving the cakes in the pans.
After 10 minutes, transfer the cakes directly onto the cooling racks and let cool completely before frosting.
Place the butter into a small saucepan and melt over low heat.
Pour the butter into a mixing bowl and stir in the cocoa.
Use an electric mixer on medium speed to add the confectioners' sugar and the milk, alternately until incorporated and you have a creamy frosting.
Beat in the vanilla.
If the frosting is too stiff add a very small amount of additional milk. You will get about 2 cups of frosting.
Place the first layer of cake onto a cake plate.
Spread a layer of frosting.
Repeat the process.
Once you place the top layer of cake frost the top and sides.