Prepare the Cake Batter:
Preheat your oven to 350Β°F (175Β°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and well blended.
Slowly add the boiling water to the batter, mixing on low speed until fully combined. The batter will be thin, but this is normal.
Bake the Cakes:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Prepare the Chocolate Drips:
Place the dark chocolate chips in a microwave-safe bowl and melt them in 30-second intervals, stirring after each, until smooth and fully melted.
Repeat this process with the white chocolate chips and milk chocolate chips, using separate bowls for each type of chocolate.
Assemble the Cake:
Once the cakes have cooled, place one layer on a serving plate or cake stand.
Drizzle a generous amount of each type of melted chocolate over the top, allowing some to drip down the sides.
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