Chocolate Ding Dong Cake

INGREDIENTS:

For the Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter (softened)
2 large eggs
1 tsp vanilla extract
1 cup whole milk
1/2 cup boiling water
For the Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
For the Chocolate Glaze:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tbsp unsalted butter

DIRECTIONS:

 Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder, and sugar. Set aside.
 Mix the Wet Ingredients:
In a separate large bowl, beat the softened butter and eggs until creamy and well-combined. Add the vanilla extract and milk, mixing until smooth. Gradually add the dry ingredients and mix until just combined. Finally, stir in the boiling water until the batter is thin and smooth.
 Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
 Make the Cream Filling:
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside in the fridge until ready to use.
 Make the Chocolate Glaze:
In a heatproof bowl, melt the chocolate chips, heavy cream, and butter together over a double boiler or in the microwave in 30-second intervals, stirring until smooth and glossy. Let the glaze cool slightly before using …