Preheat your oven to 350°F (175°C). Grease and line the bottom of each cake pan with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for 2 minutes.

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a cooling rack to cool completely.

While the cakes are cooling, prepare the ganache. In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chocolate chips. Let sit for 2 minutes, then whisk until smooth. Allow to cool slightly.

For the whipped cream, in a medium bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

To assemble the cake, place one cake layer on a serving plate. Spread a layer of chocolate ganache on top, followed by a layer of whipped cream. Repeat with the second layer.

Place the third layer on top and frost the entire cake with remaining ganache and top with additional whipped cream if desired.

Decorate with chocolate shavings and fresh berries. Chill in the refrigerator for at least 30 minutes before serving.