Preheat your oven to 350°F (175°C).

Grease and line a baking pan with parchment paper.

In a medium bowl, mix flour, cocoa powder, baking powder, and salt.

In a separate large bowl, cream the butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract.

Gradually add the dry ingredients, alternating with milk, until fully combined and smooth.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely on a wire rack.

In a mixing bowl, beat the heavy whipping cream to stiff peaks.

In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Once the cake is cooled, slice it into rectangles or wedges.

Layer the cream filling between two cake slices to create a sandwich.

Repeat until all cake slices are used.

Optionally garnish with chocolate shavings.

Chill the sandwiches for at least 30 minutes before serving for best texture.