Prepare the Chocolate Cake:

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
• Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
• Slowly add the boiling water to the batter, mixing until smooth (the batter will be thin).
• Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Caramel Coffee Icing:

• In a medium saucepan over medium heat, melt the sugar until golden brown and begins to caramelize. Stir occasionally to avoid burning.
• Once the sugar has melted, add the butter and stir until fully incorporated.
• Carefully pour in the heavy cream, stirring continuously (be cautious as the mixture may bubble).
• Stir in the vanilla extract, coffee granules, and a pinch of salt until the icing is smooth and slightly thickened.
• Remove from heat and allow the icing to cool for about 15 minutes before spreading it on the cake.

Assemble the Cake:

• Place one layer of cake on a serving platter. Spread a generous layer of caramel coffee icing on top.
• Add the second cake layer on top, then frost the entire cake with the remaining icing.
• Optionally, drizzle extra caramel on top or garnish with coffee grounds for an extra touch.

Serve and Enjoy:

• Slice and enjoy the rich, flavorful layers of Chocolate Cake with Caramel and Coffee Icing.