Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
Step 4: Carefully stir in the boiling water. The batter will be thin; this is normal.
Step 5: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 6: Let the cake cool completely in the pan on a wire rack.
Step 7: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Step 8: Fold in 1 cup of whipped topping gently until fully combined. Spread this mixture evenly over the cooled chocolate cake base.
Step 9: Place the pan in the refrigerator while you prepare the next layer.
Step 10: In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, or until the pudding begins to thicken.
Step 11: Spread the thickened pudding mixture evenly over the cream cheese layer.
Step 12: Return the pan to the refrigerator for at least 15-20 minutes to allow the pudding to set completely.
Step 13: Once the pudding is set, spread the remaining 2 cups of whipped topping over the chocolate pudding layer.
Step 14: Garnish with chocolate shavings, mini chocolate chips, or a dusting of cocoa powder.
Step 15: Chill the chocolate delight recipe for at least 4 hours, or preferably overnight, before serving. This allows the layers to meld and the flavors to deepen.