Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (6g) salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 3 1/2 cups (420g) powdered sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9 inch round cake pans and line the bottoms with parchment paper. Note: This prevents the bottom from tearing when you flip it.
  2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Mix until you see no more white streaks.
  3. Add buttermilk, oil, eggs, and vanilla. Mix on medium speed until the batter is smooth and glossy. Stop immediately once it looks uniform.
  4. Gently stir in the boiling water with a spatula. Note: The batter will be very thin, almost like soup. This is normal for a Cozy Chocolate Cake.
  5. Pour the batter evenly between the two prepared pans.
  6. Bake 30–35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Cool cakes in the pans for 10 minutes. Transfer them to a wire rack to cool completely.
  8. Beat softened butter, powdered sugar, cocoa, heavy cream, and vanilla. Mix until the frosting is fluffy and holds a peak.
  9. Frost the cooled cake layers and assemble.