Ingredients:

  • 1 ¾ cups All-Purpose Flour (210 g)
  • 1 ¾ cups Granulated Sugar (350 g)
  • ¾ cup Unsweetened Cocoa Powder (75 g)
  • 1 ½ teaspoons Baking Soda
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 cup Buttermilk (240 ml)
  • ½ cup Vegetable Oil (120 ml)
  • 2 teaspoons Vanilla Extract (10 ml)
  • 1 cup Boiling Water or Hot Black Coffee (240 ml)
  • ½ cup Unsalted Butter, softened (113 g) (for Frosting)
  • ½ cup Unsweetened Cocoa Powder (for Frosting)
  • 3 cups Sifted Confectioners' Sugar (360 g) (for Frosting)
  • ⅓ cup Whole Milk or Cream (80 ml) (for Frosting)
  • 1 teaspoon Vanilla Extract (for Frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined and lump-free.
  3. In a separate medium bowl, lightly whisk the eggs, buttermilk, vegetable oil, and vanilla extract until just combined.
  4. Pour the wet mixture into the dry ingredients. Beat with a wooden spoon or hand mixer on low speed for about 2 minutes until the batter is smooth.
  5. Carefully pour the boiling water or hot coffee into the batter. Mix slowly until just combined. The batter will be very thin and runny—this is absolutely correct.
  6. Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean or with moist crumbs attached.
  7. Let the cakes cool in the pans on a wire rack for 10 minutes. Invert them onto the rack, remove the parchment paper, and allow to cool completely before frosting (about 1 hour).
  8. FROSTING: In a large bowl, use a hand mixer or stand mixer to beat the softened butter until creamy. Gradually beat in the cocoa powder until combined.
  9. Gradually beat in the sifted confectioners' sugar alternately with the milk/cream and vanilla extract, starting and ending with the sugar.
  10. Beat on medium speed until the frosting is smooth and fluffy, adjusting consistency with a teaspoon more milk if too stiff, or a tablespoon more sugar if too runny.
  11. ASSEMBLY: Place the first cooled cake layer onto your serving plate. Spread about one-third of the frosting evenly over the top. Carefully place the second layer on top. Frost the top and sides, using long, smooth strokes.