Chocolate Cake

1. Preheat your oven to 350°F (175°C).
   Note: Preheating the oven ensures your cake bakes evenly from the moment it goes in.
2. Prepare three 9-inch round cake pans by spraying them with non-stick cooking spray and dusting with flour.
   Note: Properly preparing your pans helps in easy release of the cake after baking.
3. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   Note: Sifting the dry ingredients helps remove lumps and ensures an even distribution of ingredients.
4. Add the eggs, milk, oil, and vanilla extract to the dry mixture. Mix on medium speed until smooth.
   Note: Be careful not to overmix, which can make the cake dense.
5. Stir in the boiling water carefully.
   Note: The batter will be thin, which is necessary for the cake to be moist and tender.
6. Pour the batter evenly into the prepared cake pans.
   Note: Try to distribute the batter as evenly as possible to ensure consistent baking across all layers.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   Note: Start checking at 30 minutes to avoid overbaking, which can dry out the cake.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
   Note: Cooling the cake completely before frosting prevents the buttercream from melting and sliding off.

Whipped Cream Cheese Buttercream

1. In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy (about 30 seconds).
   Note: Starting with softened ingredients helps achieve a smooth, lump-free frosting.
2. Gradually add the powdered sugar, ½ cup at a time, beating on low speed until fully incorporated.
   Note: Adding sugar gradually helps maintain a smooth texture and prevents clumping.
3. Add the vanilla extract and beat on high speed for 1 minute until the frosting is light and fluffy.
   Note: Overbeating can cause the frosting to become too soft, so beat just until fluffy.

Chocolate Cream Cheese Buttercream

1. In a large bowl, beat the butter and cream cheese together until smooth and creamy.
   Note: Ensure both butter and cream cheese are fully softened to avoid lumps.
2. Add the cocoa powder and powdered sugar, ½ cup at a time, mixing on low speed until fully incorporated.
   Note: Mixing on low speed prevents the powdered sugar from creating a mess.
3. Add the milk and vanilla extract, and beat on medium speed until the frosting is smooth and creamy.
   Note: Adjust the milk quantity for desired consistency; add more for a softer frosting or more powdered sugar for a firmer frosting.
4. Increase the speed to high and whip for 1 minute until light and fluffy.
   Note: Be careful not to overwhip, which can cause the frosting to become too soft.