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First, preheat oven to 350 degrees F.
Spray 3 round cake pans with cooking spray.
Lightly dust the pans with flour, and set aside.
In a large mixing bowl or KitchenAid stand mixer, combine the flour, Hershey’s cocoa, sugar, baking powder, baking soda, and salt.
Add the milk, oil, eggs, and vanilla extract and mix until well combined. Once everything is combined, add the boiling water last; mix again, the batter will be very thin.
Pour the batter evenly into each greased/floured cake pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from the oven and allow the 3 cakes to cool for at least 10-15 minutes before removing.
Once removed, transfer to a wire rack to finish cooling completely.
I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
While they are cooling, prepare the frosting.
Buttercream Frosting Instructions:
Beat the cream cheese and butter with an electric mixer on high speed for about 30 seconds. Once combined, begin adding the powdered sugar 1/2 cup at a time, making sure to fully incorporate each 1/2 cup before adding the next 1/2 cup. Add the vanilla extract and beat one last time for another 30 seconds on high speed and beat for another minute until the mixture is nice and fluffy.
Chocolate Frosting Instructions:
In a large bowl, beat the butter and cream cheese with an electric mixer and begin adding the powdered sugar 1/2 cup at a time again.
Add the cocoa, milk, and vanilla.
Beat all ingredients until completely combined.
Beat on high speed for about a minute or until the mixture is fluffy.
Once you are ready to assemble the cake:
Level the cakes with a cake leveler to ensure the cake layers are perfectly stacked.
Place the bottom layer on a cake plate.
Spread 3/4 cup of the cream cheese frosting over the bottom cake layer. Place the second level layer on top and repeat.
Finally, place the third layer on top.
Cover the top only with the remaining whipped cream cheese frosting and refrigerate for about 15 minutes.
Finally, remove the cake from the refrigerator and gently cover the top layer with the chocolate cream cheese frosting and all sides of the cake.
Refrigerate until ready to serve.