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Ingredients
Equipment
Method
Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper and grease the sides. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
- In a separate medium bowl, whisk together the milk, vegetable oil, large eggs, and pure vanilla extract until just combined.
- Pour the wet ingredients into the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
- Carefully stir in the boiling water (or hot coffee) with a rubber spatula until the batter is smooth and thin. The batter will be very liquid, this is normal and contributes to the cake's moistness. Do not overmix once the water is added.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean. Be careful not to overbake.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the wire rack to cool completely. Ensure cakes are entirely cool to the touch before attempting to frost them.
Prepare the Chocolate Buttercream Frosting
- In a large mixing bowl, using an electric mixer (stand or hand-held), beat the softened unsalted butter on medium speed for 2-3 minutes until creamy and light in color.
- Gradually add the sifted confectioners' sugar, sifted cocoa powder, milk (or heavy cream), pure vanilla extract, and salt. Start by mixing on low speed until the dry ingredients are just incorporated, then increase to medium-high speed.
- Beat for another 3-5 minutes, scraping down the sides of the bowl periodically, until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a teaspoon more milk/cream at a time; if too thin, add a tablespoon more sifted confectioners' sugar.
Assemble the Cake
- Once the cake layers are completely cooled, place one cake layer on your desired serving plate or cake stand. Spread about 1 cup of chocolate buttercream evenly over the top.
- Carefully place the second cake layer on top. Use an offset spatula or knife to cover the top and sides of the entire cake with the remaining chocolate buttercream frosting.
- Optional: Decorate your cake with chocolate shavings, sprinkles, or fresh berries for an extra touch.
Notes
For an even richer chocolate flavor, substitute the boiling water with an equal amount of hot strong brewed coffee. The coffee enhances the chocolate without making the cake taste like coffee.
Ensure all cold ingredients (milk, eggs) are at room temperature before mixing, as this helps create a smoother batter and prevents clumping.
Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For the best texture and flavor, allow refrigerated cake to come to room temperature before serving.
Ensure all cold ingredients (milk, eggs) are at room temperature before mixing, as this helps create a smoother batter and prevents clumping.
Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For the best texture and flavor, allow refrigerated cake to come to room temperature before serving.