Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour the batter evenly into the prepared cake pans.

Bake the Cake:
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes, then remove from pans to wire racks to cool completely.

Prepare the Chocolate Ganache:
Heat cream in a small saucepan until it begins to simmer.
Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth.
Allow to cool to room temperature, then refrigerate until thick but spreadable.

Prepare the Vanilla Cream Layer:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:
Place one layer of cake on a serving plate. Spread a layer of ganache over it, followed by a layer of vanilla cream.
Repeat with remaining layers, ending with vanilla cream on top.
Garnish with chocolate shavings.