Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In the bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract, milk, and eggs, beating until well combined and the batter is smooth.

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

With the mixer on low speed, gradually add the dry mixture to the wet mixture, mixing just until combined.

Slowly pour in the hot water, mixing again until evenly combined.

Divide the batter evenly between the prepared cake pans. Tap each pan on the counter a few times to remove any air bubbles and ensure the batter is level.

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 5 minutes. Run a butter knife along the edges to loosen, then carefully invert the cakes onto wire racks to cool completely.

To make the frosting, in the bowl of the stand mixer, cream the softened butter until fluffy. Add the cocoa powder, vanilla extract, heavy whipping cream, and powdered sugar, beating until well combined and the frosting is fluffy.

Once the cakes are completely cooled, transfer one cake layer to a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Slice and serve, or cover and refrigerate until ready to serve. Enjoy your Old Fashioned Chocolate Church Cake!