Preheat your oven to 350°F (175°C) while you prepare your cake pans. Grease two 9-inch round cake pans with butter or cooking spray, and then dust them with flour.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Use an electric mixer on medium speed to combine for about 2 minutes until smooth.

Carefully stir in boiling water to the batter, mixing briefly until everything is combined.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center.

Once baked, remove the cakes and allow them to cool in the pans for 10 minutes. Invert them onto a wire rack to cool completely.

In a clean bowl, whip heavy cream on medium-high speed until soft peaks form. Gradually add powdered sugar, continuing to beat until stiff peaks form.

Once the cake layers are completely cooled, place one layer on a serving platter. Spread a generous layer of Nutella on top.

Place the second layer on top and frost the top and sides of the cake with whipped cream, smoothing it out as you go.

Finish by sprinkling chocolate chips over the frosted cake and add fresh berries for decoration if desired.