Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (65 g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) boiling water
  • ½ cup (115 g) unsalted butter, softened
  • ⅔ cup (60 g) unsweetened cocoa powder
  • 3 cups (360 g) powdered sugar
  • ⅓ cup (80 ml) milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pans or line them with parchment paper.
  3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to mix well.
  4. In another bowl, beat eggs, then add milk, oil, and vanilla. Mix until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Carefully stir in the boiling water until fully incorporated; the batter will be thin.
  7. Pour the batter into prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. In a bowl, beat butter until creamy. Add cocoa, powdered sugar, milk, and vanilla, and beat until smooth.
  10. Once cakes are completely cool, place one layer on a serving platter, top with frosting, then place the second layer and frost the top and sides.