Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (230g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • ¼ cup (60ml) heavy cream (more as needed)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the eggs, milk, oil, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, mixing until just combined, and carefully stir in boiling water until the batter is smooth.
  5. Pour the batter evenly into prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  7. In a large bowl, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder, mixing until combined.
  8. Add vanilla and heavy cream, beating until light and fluffy. Adjust consistency with cream as needed.
  9. Place one cake layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides of the cake.
  10. Optionally, decorate with chocolate shavings or sprinkles. Slice and serve!