Ingredients:

1/2 cup unsalted butter, melted and cooled, or vegetable oil, plus more for pans.
3/4 cup Cocoa, plus more for pans
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk, room temperature
2 large eggs, lightly beaten, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water

Ingredients For Chocolate Frosting

1 cup (2 sticks) unsalted butter
1 1/3 cups Cocoa
6 cups confectioners' sugar, sifted, more if needed
2/3 cup half and half, more if needed
2 teaspoons pure vanilla extract

How to Prepare:

Place rack in center of oven, and heat to 350°.

Lightly butter two 9-inch round cake pans. Line with parchment paper, and dust sides with cocoa; tap out excess. Set aside.

In a large bowl, combine 3/4 cup cocoa, sugar, flour, baking powder, baking soda, and salt.

Add butter or oil, milk, eggs, and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes.

Add boiling water, and beat to combine (batter will be thin).

Divide batter evenly between prepared pans.

Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely.

Place one layer, top side up, on a serving plate.

Using an offset spatula, spread with 1 cup of Chocolate Frosting. Top with remaining layer, bottom side up, and frost with remaining frosting.

Instructions For Chocolate Frosting
In a medium saucepan, melt butter.
Add cocoa, and beat with a handheld electric mixer to combine.

Alternately add confectioners' sugar and light cream, beating on medium speed until frosting reaches a spreading consistency.

Add vanilla, and beat to combine.
Add more light cream or sugar as needed to achieve desired consistency.