Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ½ cup (120ml) heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water; the batter will be thin. Pour the batter evenly into the prepared pans.
- Bake the Cake:
- 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 about 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat the softened butter on medium speed until creamy.
- Gradually add the powdered sugar and cocoa powder, beating until combined.
- Add the heavy cream, vanilla extract, and salt, and beat on high speed for about 3 minutes until the frosting is light and fluffy. If needed, add more cream to adjust the consistency.
- Assemble the Cake:
- Place one layer of the cake on a serving plate. Spread a layer of frosting on top.
- Place the second cake layer on top and spread the frosting evenly over the top and sides of the cake.
- Decorate as desired, then slice and enjoy!
