Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (natural)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract (for cake)
  • 1 cup boiling water
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2/3 cup unsweetened cocoa powder (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/3 cup milk (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Pour the wet mixture into the dry ingredients and mix well using an electric mixer on medium speed for 2 minutes.
  4. In a heatproof measuring cup, combine 1 cup of cocoa powder with 1 cup of boiling water. Stir until the cocoa is completely dissolved and bloomed. Pour this hot mixture slowly into the batter and mix on low speed until combined. The batter will be thin.
  5. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in the pans on a wire rack for 10 minutes; remove from pans and cool completely.
  6. Prepare the frosting: Beat the softened butter until creamy. Gradually add 2/3 cup cocoa and powdered sugar alternately with milk, mixing until smooth. Stir in 1 teaspoon vanilla extract. Add more milk if needed to reach desired spreading consistency.
  7. Frost cake layers and stack.